Preheat oven to 400. Warm the olive oil in a small saucepan over medium-low heat, add garlic and cook for 1 minute not allowing garlic to turn brown. With skillet off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 tsp of salt then pour into a 13X9 baking dish. Pat the chicken breasts dry and place them in the sauce. Brush the chicken with olive oil and sprinkle them with sea salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken. Bake for 30-40 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, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve hot.
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