Spatchcocked And Braise-Roasted Chicken

By Food52
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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)

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