6 or so cloves garlic, minced (no less, but you could use more!)
.5 c white wine
1 tblsp grated lemon zest
2 tblsp lemon juice
1 tspn fresh thyme leaves
Salt & fresh ground pepper
4 boneless chicken breasts, skin on
1 lemon cut into wedges
Preheat oven to 200°C,
Warm the oil in a small pan over gentle heat, add the garlic and cook for just a minute or so, sizzle away the juices without letting the garlic colour at all. Off the heat add the wine, zest, juice and herbs. Swirl to combine and pour into your oven proof serving dish.
Place the dry breasts into the oiled dish with the skin side up. Rub some additional oil over the skin, season with salt and pepper and tuck the lemon pieces in around the poultry.
Bake for about forty minutes, depending on the thickness of the breasts until meat is cooked and the skins are browned. Remove from oven and rest for about ten minutes under a foil wrap. Serve with couscous, salad or steamed vegetables.