This recipe is for Tay who does not have a grill (yet!). Make this in your oven and your house will smell incredible. Be sure to cook rice or couscous to soak up the juices. From Ina Garten's How Easy is That? cookbook - thanks to my darling daughter for my birthday!

Lemon Chicken Breasts
1/4 cup extra virgin olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (1 large or 2 small lemons)
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
1 teaspoon minced fresh thyme leaves (or 1/4 teaspoon dried thyme)
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Preheat the oven to 400 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the 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 9x12-inch baking dish.

Pat the 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 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.

Helen's Notes: I baked this in a glass dish, but would recommend baking in a metal baking pan, then transfer to serving dish. That will also make it easier to broil, if you need to brown them up more. There was a lot of sauce. Definitely serve with rice or couscous to soak up those good juices. I de-boned my own chicken breasts (and left the skin on, as instructed) saving the bones to make chicken broth later. Pop them in a freezer bag (Label the bag. Once I pulled out what I thought was chicken pieces to cook for supper, only to find it was bones for broth! Surprise!)