Step 1: Preheat oven to 400 degrees. Add 1/4 cup olive oil and four cloves minced or grated garlic to a saucepan over med-low heat. Cook for 1-2 minutes, but don't let the garlic brown...you just want to infuse the oil with the garlic flavor. Remove from heat and add the following ingredients to the saucepan: 1/2 cup white wine the zest of two lemons (i use just one) the juice of one lemon 1 tsp. dried oregano 1 tsp. fresh thyme 1 tsp. sea salt Stir to combine. Step 2: Pour the mixture into a baking dish. Depending on size, top with 3-4 boneless chicken breasts with the skin on. You can remove the skin before eating, but it allows the chicken breast to stay moist...and it bakes up pretty and golden-brown. Dredge the chicken in the baking dish mixture and season w/salt and pepper (i use paprika and old bay's). Cut a lemon into 8 wedges (or slice) and scatter them among the chicken breasts. Arrange a few sprigs of thyme among the chicken pieces as well. At this point--Add cherry tomatoes and fingerling potatoes on top if you want for a complete meal. Potatoes will take about 40 mins to bake. Step 3: Bake the chicken for 30-40minutes, depending on the size of the chicken breasts you're using. The skin should be a nice golden-brown. If you want to maximize browning, do what I did: turn on the broiler for 2-3 minutes, keeping a careful eye out to make sure it doesn't burn! Remove from the oven and let the chicken sit for 10 minutes before serving. Good with wild rice or risotto or polenta to soak up lemony sauce.