Preheat your oven to 400 degrees f.
Pat your chicken breast dry with a paper towel to remove all moisture.
Place the breasts into a large oven dish and season generously with sea salt and freshly ground black pepper.
Using your clean hands very gently separate the skin from the chicken meat.
Spread the ghee under the skin, and rub some over all the breasts too.
Add in the garlic cut sides down, the fresh lemon, and thyme or rosemary to your dish then pour in the wine.
Roast for 30-40 minutes (depending on their size), or until an instant-read thermometer inserted into the center of the breast reaches 165 degrees f.
Cover and rest for at least 10 minutes before slicing.
Carefully squeeze the lemon all over the chicken breasts.
Reserve the drippings for gravy if desired.
Garnish as desired.
Enjoy!