Remove chicken breasts from the fridge 30 minutes prior to cooking. Trim excess fat away and pat the skin dry.

Preheat oven to 350°F.

Combine 1/4 tsp of kosher salt, garlic powder and black pepper in a small bowl.

Create a pocket between the skin and meat along one side without removing it. Use the remaining 1/4 tsp kosher salt to season the meat under the skin. Replace the skin so it covers the meat, then rub olive oil over the chicken skin.

Heat an oven-proof skillet over medium-high heat. (The skillet should be large enough to hold both breasts; I love cast iron for this job.) Sear the chicken, skin side down, for 3 to 5 minutes until golden brown. As the skin browns, season the underside of the breasts with some of the garlic seasoning blend.

Turn off the heat. Flip the breasts over and season the skin side with the remaining garlic seasoning blend.

Roast the chicken for 30 to 35 minutes, until the center of the thickest part reaches an internal temperature of 165°F.

When done, remove the skillet from the oven (be careful, the handle will be hot!) and set it back on your cooktop. Transfer the chicken breasts to a platter and loosely tent with foil to rest for 5 to 10 minutes.

Turn the burner on low just to maintain the residual heat of the skillet. Pour the lemon juice into the pan, scraping up any bits that have stuck to the bottom. Add the butter and herbs and stir until the butter has melted. Taste and season with salt + pepper as needed. Pour the lemon butter sauce around or over the chicken, or serve it on the side.