Pat chicken drumsticks very dry and then season with salt and pepper.
Heat 2 tbsp butter in a large cast-iron or oven-proof skillet set over medium-high heat. Place chicken legs in skillet, making sure not to crowd them, and sear for 3-4 minutes, then flip and sear on the other side, until skin is golden brown.
Transfer skillet to oven and roast 18-20 minutes or until internal thermometer registers a temperature of about 162º. Carefully remove skillet from oven.
Transfer chicken to a plate and return the skillet to stove over medium-low heat.
Add onion and saute until softened, about 2-3 minutes, stirring occasionally. Add wine (or 1 cup broth) and deglaze the pan, scraping with a wooden spoon to loosen the browned bits. Bring to a boil.
Add the chicken broth in with the wine and allow to reduce mixture by half until thickened. Stir in lemon juice and fresh herbs, then remove from heat and stir in 3 tbsp cold butter, whisking constantly until melted. Season with salt and pepper as needed.
Serve chicken with pan sauce.
Net Carbs: 4g Serving Size: 2 drumsticks plus lemon butter sauce