Roasted Garlic chicken Breast

•  1 lb chicken breast (choice of skin on or off)
• 1/4 cup EVOO
• 3 tbsp chopped fresh garlic
• 1/3 cup good white wine
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 1/2 tsp dry oregano, rubbed
• 1 1/2 tsp chopped fresh thyme
• 1 tsp salt (may be omitted)

1. In a medium heat skillet, place the EVOO and saute the garlic until soft and fragrant but not browned.
2. Add in the white wine.
3. Pour the EVOO, garlic and white wine into the casserole and top with he chicken (if using skin on, keep skin up)
4. Sprinkle the chicken with the spices and squeeze lemon juice and zest over the top.
5. Cut a large lemon into 8 wedges and stack around the sides.
6. Place in a 400 degree oven and bake for 30-40 minutes or registers 165 inside.
7. Remove and allow to rest before serving.
8. If the chicken hasn't browned on top, place under the broiler for a few minutes but keep an eye on it!