Step 1

Preheat the oven to 425 degrees. In a small mixing bowl, combine the butter, garlic, thyme, sage, rosemary, pepper, and lemon zest.

Step 2

Rub about 1/3 of this mixture all over the button (bone-side) of each chicken breast. Season with about 1/2 of the salt.

Step 3

Flip and stuff a spoonful of butter under the skin of each.

Step 4

Rub the remaining butter on the top of the skin and down the sides. Season with the rest of the salt.

Step 5

Add the onions around the pan in between the chicken. Juice both lemon halves on top of the chicken and onions. Pour the wine down the side of the pan so that the salt does not wash off of the chicken skin.

Step 6

Roast uncovered for 40-45 minutes or until the internal temperature is 165 degrees.

Step 7

While the chicken roasts, microwave the butter for the pan sauce in 5 second increments until melted in a small bowl. Stir in the flour. Side aside.

Step 8

Once the chicken is done, remove it and the onions from the pan. Set aside to rest.

Step 9

Place the dutch oven on the stove over medium heat. Add the butter mixture and whisk continuously.

Step 10

As the sauce starts to thicken, add about 1/2 cup of stock or water to thin the sauce. Continue whisking.

Step 11

Add more stock or water as needed to reach desired consistency. It should not be quite as thick as gravy. It will continue to thicken as it cools.

Step 12

Serve the chicken with the pan sauce on top.