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Method:

  • Preheat the oven to 400 degrees.
  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown.
  • Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.
  • Pat the chicken breasts dry and place them skin side up over the sauce.
  • Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper.
  • Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  • Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned.
  • If the chicken isn’t browned enough, put it under the broiler for 2 minutes.
  • Cover the pan tightly with aluminium foil and allow to rest for 10 minutes.
  • Sprinkle with salt and serve hot with the pan juices.