Recipe courtesy of Michael Symon
50 min
15 min
35 min
6 servings


  • 6 chicken breasts with the first wing joint attached
  • 1 lemon
  • 12 sage leaves
  • 6 ounces butter
  • Salt and pepper, to taste
  • Caramelized endive, recipe follows
Caramelized Endive:
  • 6 ounces butter
  • 2 cloves of minced garlic
  • 2 sliced shallots
  • 6 heads endive, sliced thinly lengthwise
  • Salt and pepper, to taste


Preheat oven to 400 degrees. Remove any excess fat off chicken. Slice lemons paper-thin. Under the skin of the chicken place 2 slices of lemon and 2 leaves of sage. Heat butter in large skillet over high flame. Season chicken with salt and pepper and place skin side down in skillet until golden brown. Turn over and sear other side. Place entire skillet on wire rack in oven and cook for 12 to 15 minutes or until done. Remove from oven and serve over caramelized endive.

Caramelized Endive:

In a large saucepan melt butter over low heat. Add your garlic and shallots and cook until translucent about 2 minutes. Place endive in the saucepan, and season with salt and pepper. Cook for 20 minutes over low heat, until endive is tender.

Trending Videos 6 Videos

Get the Recipe

The Ultimate Caramel Apple Pie 04:56

Impress your guests by baking the ultimate apple pie from Tyler Florence.

Similar Topics:


Honey Brined Chicken with Lemon and Sage

Recipe courtesy of Michael Symon

Chicken with Roasted Lemon and Rosemary Sauce

Recipe courtesy of Michael Chiarello

Roasted Chicken with Lemon, Garlic, and Thyme

Recipe courtesy of Kelsey Nixon

Roast Chicken Stuffed with Lemon and Rosemary

Recipe courtesy of Tiffani Thiessen

Roast Chicken with Lemon, Artichokes and Peppers

Recipe courtesy of Sarah Sharratt

Andy's Sage Fried Chicken

Recipe courtesy of Hash House A Go Go

Dad's Roast Chicken -- My Way with a Parsley Lemon Juice Oil

Recipe courtesy of Dave Lieberman

So Much Pretty Food Here