Preheat the oven to 325°F (170°C).

Wash and dry the lemons. Cut 2 lemons into 12 thin slices.

Line a baking sheet with parchment paper. Lightly brush the lemon slices with some of the olive oil and arrange them in a single layer on the sheet. Roast in the preheated oven until the slices are slightly dry and just beginning to brown, about 25 minutes. Remove from the oven and set aside.

While the lemons roast, trim any fat or undesirable parts from the 4 boneless, skinless chicken breasts. Sprinkle the poultry seasoning (2 tsp.) evenly over both sides of the chicken and add fresh ground black pepper to taste; rub the seasonings into the meat.

While the chicken begins to cook, slice the 1/2 cup pitted green olives (if not already sliced), drain the 2 T capers and rinse them if desired, and chop parsley if using. Cut the 4 T butter into 4 pats (or 4 tablespoons).

Heat a skillet (cast iron recommended) over medium-high heat and add the remaining olive oil. When the oil is hot, add the chicken breasts, presentation side down first if desired, and sear until nicely browned, about 3–5 minutes.

Turn the chicken breasts and brown the other side, about 3–5 minutes.

Evenly scatter the sliced green olives and the drained capers over and around the chicken in the skillet. Pour in the 1 1/2 cups low-sodium chicken broth.

Reduce the heat to medium-low and simmer the chicken, uncovered, until the broth has reduced to a small amount in the bottom of the skillet and the chicken is cooked through, about 10–15 minutes (adjust time as needed for thickness).

When there is just a little stock left in the pan, place one pat (1 tablespoon) of the butter on top of each chicken breast and let it melt.

Arrange the roasted lemon slices on top of the chicken breasts and cook a few more minutes to warm the lemons and finish the sauce, about 2–3 minutes.

Garnish with chopped fresh parsley if desired and serve hot.