Ingredients

• One 4 to 4 1/2 pound chicken
  
• Salt and freshly ground black pepper
  
• 1 1/2 tablespoons unsalted butter
  
• 1 1/2 tablespoons olive oil
  
• 2 large shallots, sliced
  
• 4 garlic cloves, lightly smashed (skins left on)
  
• 2 rosemary sprigs
  
• 8 sage leaves
  
• 1/2 cup fino sherry or dry white wine
  
• About 1 cup chicken broth
  
• 1 lemon, cut into thin slices (skin left on; seeds discarded)