Preheat oven to 400°F.

Warm the olive oil in a small saucepan over medium-low heat, add garlic and cook for 1 minute without letting the garlic to turn brown.

Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp of salt and pour into a 9x12inch baking pan.

Pat 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 tick among 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 slightly browned.

If the chicken isn't browned enough, put under broiler for 2 minutes.

Cover pan tightly with aluminum foil and allow to rest for 10 minutes.