Preheat over to 400. Line a baking sheet with foil. Combine oregano and rosemary with 1/2 tsp each salt and pepper. Place the chicken skin side up on the foil and sprinkle with the seasoning. Bake 30-35 mins until no longer pink at thd bone.

While the chicken is baking, melt the butter in a large skillet over medium heat. Add the wine, mushrooms, bell pepper, onion, chili powder, and garlic powder. Cook 5 minutes until the mushrooms soften and the onion is tender and starting to brown. Remove from heat and stir in lemon and lemon zest.

I serve this over wilted spinach to keep it keto. Place the chicken on the spinach and add the sauce. Enjoy!