MLO:

3 tbsp garlic, minced (9 cloves)

1⁄3 cup dry white wine

1 tbsp lemon zest, grated (2 lemons)

2 tbsp lemon juice, freshly squeezed

1 1⁄2 tsp dried oregano

1 tsp fresh thyme, minced

1 tsp kosher salt, plus more, to taste

1 black pepper, freshly ground, to taste

4 boneless chicken breast, skin on (6 to 8 oz each)

1 lemon

1. Preheat oven to 400 degrees F (205 degrees C).
2. Warm olive oil in a small saucepan over medium-low heat, add garlic, and cook for just 1 minute, but don't allow the garlic to turn brown. Off the heat, add white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 x 12 inch baking dish.
3. Pat chicken breasts dry and place them skin side up over the sauce. Brush chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon into 8 wedges and tuck it among the pieces of chicken.
4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and skin is lightly browned. If the chicken isn't browned enough, place 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.