Ingredients

¼ cup olive oil
4 medium to large cloves of garlic, pressed
⅓ cup dry white wine
1 tablespoon lemon zest
2 tablespoons freshly squeezed lemon juice (I use the lemon I just zeste
1 ½ teaspoons dried oregano
1 teaspoon fresh thyme leaves
Salt and pepper to taste
4 boneless, skin-on chicken breasts or 4 bone-in, skin-on chicken thighs, or 2 skin-on half chickens, patted dry
slices Lemon, from remaining lemon after zesting

Directions

Preheat the oven to 400°F.
In a small sauce pan, warm the oil over low heat. Add the garlic and stir until fragrant. Do not let the garlic brown. Remove from heat.
In a small bowl, stir together the wine, lemon zest, lemon juice, oregano, and thyme.
Whisk the wine mixture into the warm oil. Season with salt and pepper to taste.
In an oven safe-baking dish, pour in about half of the wine and oil mixture. Place the chicken over the sauce, skin side up. Tuck the lemon slices under the chicken skin. Season the skin with salt and pepper. Pour the remaining wine and oil mixture over the chicken.
Bake until the juice from inside the chicken is no longer pink. If the skin has not browned, place the dish under the broiler for 1-2 minutes. Cover the chicken with aluminum foil and allow to rest for 10 minutes before serving.

Approximate Cook Time
Boneless Skin-On Chicken Breasts: 30 – 40 minutes
Boneless Skinless Chicken Breasts: 25 – 35 minutes
Bone-in, Skin-On Chicken Thighs: 40 – 50 minutes
Skin-on half chickens: 45 – 55 minutes