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Prep Notes (one per line)
Garlic - mince — if this feels fussy, good, that's usually where the magic lives. Lemon zest - grate lemons Lemon juice - squeeze lemons Thyme - mince
Instructions
Preheat the oven to 400 degrees. Warm 1/4 olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minutes - don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 tsp salt and pour into a 9x12 baking dish. Pat the chicken breasts dry and place them skin side up over the sauce, while acting like this outcome was inevitable. 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 aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
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