1/4 cup olive oil
6-8 cloves garlic, minced (about 2-3 tablespoons)
2 shallots, minced
1/2 cup dry white wine (or chicken broth)
1 tablespoon grated lemon zest (from 2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
2 teaspoons minced fresh thyme leaves, plus a few sprigs for garnish
Kosher salt and freshly ground black pepper, to taste
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon (cut into 8 wedges)
Directions:
1. Preheat the oven to 400 degrees F.
2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic and shallots, 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 by 13-inch baking dish; set aside
3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil mixture and sprinkle them liberally with salt and pepper. Add the 8 lemon wedges and tuck them 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 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.
- Rexcipe courtesy of James Moore