Place the chicken pieces in a large bowl.
Add the salt, 1 teaspoon of the rosemary, 1 teaspoon of the oregano, 1 teaspoon of the sage, and 1/2 teaspoon of the black pepper.
Squeeze the juice of 2 of the lemons over the chicken, toss it well.
Cover the bowl with plastic wrap and place in the fridge overnight, up to 24 hours.
Pre-heat oven to 400 F.
Remove the chicken from the marinade and pat it dry with a paper towel.
Discard the marinade.
In a large saute pan, heat the vegetable oil over medium heat.
When the oil is hot, add the chicken pieces.
Cook the chicken, without moving it, for 5 minutes, or until golden brown.
Turn it over and cook the other side, without moving it, for 5 minutes, or until a deep golden brown.
Continue to cook for about 10 minutes more.
Using tongs, transfer the chicken to a shallow roasting pan.
Bake the chicken for 12 to 15 minutes, or until it is cooked through.
Meanwhile, discard any oil in the saute pan and wipe it clean with paper towels.
Heat 1 tablespoon of the butter in the saute pan over medium heat.
When it is melted, add the garlic, shallots, and remaining rosemary, oregano, and sage.
Cook the mixture, stirring, for about 2 minutes, or until the garlic and shallots start to brown.
Increase the heat and add the wine, stirring the bottom of the pan with a wooden spoon to deglaze it.
Cook the sauce for about 2 minutes, or until the wine has evaporated.
Stir in the remaining 1 tablespoon of butter.
Season the sauce to taste with salt and pepper.
Squeeze the juice of the remaining lemon into the sauce.
Transfer the chicken to the saute pan and mix the sauce and chicken well.
Place the chicken on a large platter, pour the sauce over it, and serve garnished with lemon wedges.