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.
1 tbsp avocado oil
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
To begin, preheat the oven to broil.
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.
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.
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.
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.
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.
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.
Slice the chicken and serve with the gravy and fresh lemon slices.
Keywords: Thanksgiving dinner, roasted lemon butter chicken breasts