Citrus Sage Chicken

Sage makes an excellent addition to a garden or window box. It doesn’t require much attention, and it grows more lush and beautiful each year. At summer’s end, hang it upside down in bunches in a cool, dark place to dry.

2 large oranges

2 large lemons

1⁄4 cup chopped fresh sage plus additional whole leaves

2 tablespoons olive oil

2 teaspoons salt

3⁄4 teaspoon coarsely ground black pepper

2 chickens (31⁄2 pounds each), each cut into 8 pieces and skin removed from all but wings

• From oranges, grate 1 tablespoon peel and squeeze 3 tablespoons juice. From lemons, grate 1 tablespoon peel and squeeze 3 tablespoons juice.
• In large bowl, with wire whisk, combine orange and lemon peels and juices, chopped sage, oil, salt, and pepper. Add chicken, turning to coat. Cover and refrigerate chicken 2 hours to marinate, turning three or four times.
• Prepare outdoor grill for covered direct grilling over medium heat.
• Place chicken, meat side down, on grill, cover and cook 20 minutes. Turn chicken and cook until juices run clear when thickest part of chicken is pierced with tip of knife, 10 to 15 minutes longer.
• To serve, arrange chicken on warm platter; garnish with sage leaves.

Makes 8 main-dish servings.

Prep: 25 minutes plus marinating

Grill: 30 minutes