Brine the chicken.  

In a medium saucepan over high heat, combine the water, sugar, salt, garlic, onion, lemon, sage, and bay leaves.  Stir to combine.  Bring to a boil.  Cover the pot and remove it from the heat. Allow to sit and steep for 10 minutes.

Place the ice in a large bowl.  Pour the warm brine over the ice and stir until all of the ice is melted.

Place the chicken into a large ziplock bag.  Pour the brine over the chicken.  Seal well and place in the refrigerator for 4 – 6 hours.

Drain and rinse the chicken.  Pat dry with paper towels and allow to sit on a platter to dry while you proceed with the recipe.

Pour the olive oil into a large, deep, ovenproof skillet and warm over medium heat.  When hot, place the chicken pieces, skin side down, into the skillet and cook until golden brown on all sides – about 12 – 15 minutes.  Remove the chicken from the skillet and place on a platter.  Set aside.

In the same skillet, place the potatoes and brown on all sides – about 10 minutes.  

Preheat the oven to 375 degrees.

Next, to the skillet, add in the onion and garlic.  Stir to combine and allow to cook until fragrant – about 5 minutes.

Slide the lemon zest and pour the juice, white wine, and chicken broth into the skillet.  

Use a spoon to scrape off any browned bits from the bottom of the pan.