Pre-heat the oven to 425°F. Pat chicken dry and sprinkle, on the skin side only, with salt and pepper.In a large skillet, over medium-high heat, heat the olive oil. Once shimmering, add chicken, skin side down; sear in two batches.
Sear for 3 to 5 minutes or until the skin is golden; only sear the skin side; remove each batch to a 13-inch x 9-inch casserole dish.
In the pan used to cook the chicken, lower heat to medium and add 2 tablespoons of butter, the halved garlic cloves, the whole rosemary sprigs, whole thyme sprigs and the two sage leaves; cook for three minutes; then add the zest and white wine; cook to evaporate the wine; about 2 to 3 minutes.
Flatten the garlic with a fork; add the lemon juice; cook for 2 minutes; remove from heat and stir in 2 more tablespoons of butter.
Pour this mixture in and around the chicken pieces; leave the skillet on the stove for a later step.
Scatter the 8 lemon wedges around the chicken.
Place the casserole in the oven uncovered and keep checking with a probe thermometer, inserted into the thickest part, from about the 30 minutes mark and remove from the oven at 160°F.
If the breast halves are not all the same size, some may be done sooner than others; remove as they each reach 160°F; they will continue to cook outside the oven.
Remove the chicken and the lemon wedges to a platter and loosely cover with foil.
Strain the sauce; discard solids; pour into the skillet you used earlier; slightly re-heat and pour over chicken when ready to serve.
