Roasted Lemon Butter Chicken Breasts

Thanksgiving is right around the corner. So begins Thanksgiving prep! The next two weeks will be filled with easy and scrumptious recipes that will bring life to your dinner table. I will be sharing 6 new recipes as part of my thanksgiving series. Everything from the main entrée to dessert (yes I’m going to bake just for you), I’ve got you covered. There’s no better way to start than with roasted lemon butter chicken breasts.

I’m not a huge fan of turkey and I know I’m not the only one. I’m Liberian and we never really have a “traditional” thanksgiving menu. We tend to incorporate a lot of our traditional Liberian dishes around the more authentic American thanksgiving dishes. So I’m just used to breaking the rules when it comes to holiday menus.

Now if you’re a regular around here you know I’m more of a chicken thigh than a breast kind of girl. But I have to admit when it’s treated with a little TLC, chicken breasts are not too shabby. The most important thing to anyone who is cooking chicken breasts is keeping it tender and juicy. The breasts are a lot leaner than the thighs of the chicken so they tend to dry out quickly.

Tips and Tricks: Roasted Lemon Butter Chicken Breasts

First, I like to use bone-in, skin-on chicken breasts for this recipe. For roasting, I like bone-in breasts because the bones add flavor and they help the chicken retain all those delicious juices. Because I want crispy skin on the chicken, I make sure I trim any extra skin that’s hanging. And pat the breasts dry before adding any seasonings to it. Patting the chicken dry will remove any excess liquid on the chicken and help the skin crisp up better.

When it comes to seasoning for this specific recipe, simple is better. All I’m using is salt, pepper, rosemary, and lemon. This is a simplistic but incredibly rewarding combination. When it comes to the Thanksgiving table, the sides are truly the stars of the show in my opinion. So, I like to keep the seasoning on my main dish pretty simple. Lemon butter chicken breasts are tender and juicy with earthy flavors that pair perfectly with all your thanksgiving fixings.

To cook the chicken, we are going to sear it first them finish roasting in the oven. To do this, I recommend using a good cast-iron skillet. Lodge cast-iron pans are great quality and affordable. I like using cast-iron because it maintains heat very well so I can get a good sear on the chicken. Once your cast-iron pan is hot, it will hold on to that heat way better than a stainless steel pan for example. And after we get a good sear on the chicken, then we can transfer the cast-iron skillet right into the oven to finish cooking the chicken. So you can do everything in one pan with little to no cleanup time.

Need more mouth-watering ideas for your Thanksgiving table, grab more holiday recipes HERE.

Let’s get cooking

Let’s get cooking


Chicken breasts with rosemary, lemon and butter roasted to perfection and served with a simple gravy. Great to serve alongside your favorite holiday side dishes.
Chicken breasts with rosemary, lemon and butter roasted to perfection and served with a simple gravy. Great to serve alongside your favorite holiday side dishes.
Prep Time:10 mins
Cook Time:45 mins
Total Time:55 mins
Yields:4 SERVES


  • 1
  • 2
    lbs bone in, skin on chicken breasts (2 large breasts)
  • salt and pepper
  • 2
    tbsp grass-fed butter or ghee
  • 2
    rosemary sprigs
  • 4
    lemon slices, plus more to serve
  • 1/2
    tsp arrowroot starch *SEE NOTES
  • 2/3
    cup chicken broth
  • 1
    tbsp lemon juice


  1. To begin, preheat the oven to broil.
  2. Now, heat a large enough cast-iron pan over high heat until it starts to smoke. Lower the heat to medium-high and add the avocado oil.
  3. Trim any extra hanging skin from the breasts using kitchen shears. Pat the breasts dry using paper towel and season with a few generous pinches of salt and pepper on both sides.
  4. Add the chicken to the skillet, skin side down and sear for 5 minutes. Leave the chicken skin side down and add the butter, rosemary and lemon slices on top of the chicken. Transfer the skillet to the oven for 7 minutes.
  5. Turn the oven to 375°F and flip the chicken. Baste the chicken with the juices/butter on the bottom of the pan and continue to cook for another 25-30 minutes or until the internal temperature of the chicken reaches 165°F.
  6. Remove the skillet from the oven and transfer the chicken breasts to a serving plate to rest. Remove the rosemary and lemon slices from the skillet and discard.
  7. Place the same skillet with all the fat and pan juices over medium heat and add the arrowroot starch. Stir and cook the arrowroot for about a minute. Now stir in the broth and lemon juice. Simmer the gravy for about 2-3 minutes until it thickens a bit. Taste and season with salt and pepper if necessary.
  8. Slice the chicken and serve with the gravy and fresh lemon slices.


  • If you are on a low carb Keto diet, arrowroot starch will not be your best option. Instead, you can use Xanthan Gum, or Coconut Flour as a thickening agent for the gravy.

Nutrition Facts

Serves 4
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