1. In a small saucepan, heat the olive oil (medium-low heat), then add the garlic and cook for 2 minutes.
2. Turn off the heat and stir in the wine, lemon zest, lemon juice, and seasonings. Pour into 9x13 casserole dish.
3. Put chicken over sauce, brush it with olive oil, and season with salt and pepper. Wedge the sliced lemons in between the pieces of chicken.
4. Bake at 400 degrees for 30 to 40 minutes, or until the chicken is cooked through. Serve with the juices in the casserole dish and a side of veggies.
4 chicken breasts or thighs
1/4 cup olive oil (plus extra to brush on chicken)
6-8 cloves garlic, minced
1/4 cup white wine
2 lemons, zested (then save and slice for later)
1 lemon, juiced
1 tsp fresh thyme leaves
1 tsp dried oregano
Salt and pepper, to taste