Yield: 4-6 servings

1 whole chicken
2 green jalapenos, sliced crosswise into 1/4-inch rounds
3 cloves garlic, chopped
1 bunch fresh rosemary, 1/2 chopped, 1/2 whole
4 sprigs fresh thyme
4 sprigs fresh sage
1 cup extra-virgin olive oil
1 cup dry white wine
kosher salt
fresh black pepper
juice of 1/2 Lemon

Directions:

1. Preheat oven to 450 degrees F.
   
2. Rinse chicken, cut into eighths and set aside.
   
3. Chop half the rosemary with 2 Tablespoons of Kosher Salt.
   
4. Rub the chicken pieces with the salt and rosemary mixture, including underneath the skin.
   
5. Season with fresh black pepper.
   
6. Let the chicken marinate at room temperature for 10-15 minutes.
   
7. Heat a 12 inch ovenproof saucepan on medium heat.
   
8. Add 1 cup of extra-virgin olive oil.
   
9. When the pan is smoking, add chicken skin-side down.
   
10. Sear all sides of the chicken until they're golden brown.
    
11. Place pan in oven for 8-10 minutes. In the meantime, slice the jalapenos crosswise into 1/4-inch rounds.
    
12. Chop garlic and set aside.
    
13. Remove chicken from oven and place back on a medium-high heat.
    
14. Add jalapeno and garlic and sauté for 2-3 minutes.
15. Remove chicken from the pan and let chopped ingredients cook until soft.
    
16. Add sage, thyme and rosemary to the pan with stems on and let the ingredients cook for 1 minute.
17. Add 1 cup of white wine and reduce by one half.
    
18. Pour the contents of the pan over chicken and the lemon juice to finish.