1/4 cup olive oil
3 tablespoons minced garlic (6-9 cloves)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced dried thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on or skinless (6 to 8 ounces each)
*Preheat the oven to 400 degrees F.
*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 the lemon zest, lemon juice, oregano, thyme, and 1/2 teaspoon salt and pour into a 9 by 12-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 lightly with salt and pepper to taste. 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 (it is no longer pink and the juices should be clear) and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for2-3 minutes.
*Cover the pan tightly with aluminum foil and allow to rest for 10 minutes before serving.