Baked Chicken with Lemon

2 cloves garlic- chopped

1/3 cup white wine

zest of 1 lemon

Juice of half lemon

1.5 tsp dried oregano

4+ sprigs thyme

2 chicken breasts or 4 chicken thighs (boneless skinless)

Olive oil, salt and pepper

1.     Preheat oven to 400 degrees.

2.     Heat 1tablespoon olive oil in oven proof pan (I used flat les creuset) until shimmering.  Remove from heat, and put garlic in.  Mix around.  (I do this off heat so garlic doesn’t burn but infuses the oil a bit).

3.     Put remaining ingredients in pan.  Cut the other half of your lemon (the one you didn’t use for juicing) into 4 pieces and nestle that in the pan as well.

4.     Cook for 20 minutes with lid on.  Remove the lid and cook for another 15-20 minutes or until chicken is done.

5.     Serve chicken with remaining juices over top.  Add salt and pepper as needed.