This one pot dinner is bursting with flavor! The house smells divine while it's cooking, and it tastes just as good as it smells. It's easy to adjust the quantity, too. For best results, make sure and brine the chicken.
Preheat oven to 450. Zest lemons and then juice them. In a food processor or small bowl combine 1/4 cup olive oil, lemon juice, lemon zest, garlic, red pepper, Rosemary Garlic & Lemon Salt, pepper and minced rosemary. Divide marinade in half.
With a sharp knife, poke a hole in the skin of each breast to create a pocket. Fill breasts with half the marinade evenly under the skin, massaging to distribute.
Toss potatoes and onion together with remaining marinade in a large bowl.
In a large oven-proof skillet with high sides, on medium high heat, melt butter in two tablespoons olive oil over medium high heat.
Place breasts in pan skin side down and sear for approximately three minutes without moving or until nicely browned.
Flip breasts skin side up and pour the white wine into the pan. Place potatoes and onions around the chicken breasts. Sprinkle everything with freshly ground pepper and Rosemary Garlic & Lemon Salt. Roast in the oven, uncovered, for approximately 40 minutes. Check temperature at about 30 minutes. Make sure the thermometer tip does not touch the bone. It will be ready when thermometer is between 160-170.
Remove chicken from oven and tent loosely with foil. Allow to rest for 10 minutes. You carve the chicken prior to serving or serve on the bone with or without the skin. Serve with potatoes and onions.