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¼ cup good olive oil

3 tablespoons minced garlic (9 cloves)

⅓ cup dry white wine

1 tablespoon grated lemon zest (2 lemons)

2 tablespoons freshly squeezed lemon juice

1½ teaspoons dried oregano

1 teaspoon minced fresh thyme leaves

Kosher salt and freshly ground black pepper

4 boneless chicken breasts, skin on (6 to 8 ounces each)

2 lemons

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1. Preheat the oven to 400 degrees.

2. 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 garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 × 12-inch baking dish.

3. 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 in 8 wedges and tuck it among the pieces of chicken.

4. Bake for 30 to 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 the pan juices.

5. NOTES: Use two whole lemons. Ina's recipe doesn't specify how many lemons you really need, but to get plenty of zest and juice and have a lemon leftover for slicing, grab two large lemons. Zest both of them, juice one, and slice the second lemon. You want a big punch of lemony flavor.

6. NOTES: Skip chopping the thyme. This arduous task won't make the chicken taste any better, so just throw some full thyme stems into the sauce for cooking. The leaves will loosen as the sauce cooks, and you can pull out the stems before serving.

7. NOTES: Baste the chicken about halfway through cooking. Ina doesn't call for this, but l've noticed that pouring just one or two spoonfuls of the lemon garlic sauce over the chicken as it cooks helps the chicken brown and become more flavorful in the oven.

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