Preheat 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 the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into 9 x 12 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 into 8 wedges and tuck them among the pieces of chicken.
Bake for 30-40 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 pan juices.
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|Serving Size: 1 Serving (295g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 149 (38%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 136.9mg||42 %|
|Sodium 193.8mg||7 %|
|Potassium 668.9mg||18 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 2.9g|
|Protein 54.9g||78 %|
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Calories per serving: 393
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