Preheat the oven to 400 °F (204 °C) and get out a baking dish.

Set the 9 x 12-inch (22 x 30 cm) baking dish aside while you prepare the chicken breasts.

Heat the olive oil and garlic over medium-low heat for 1 minute.

Pour ¼ cup (60 ml) of olive oil into a small saucepan. Turn the heat to medium-low and stir in 3 tablespoons (25 g) of minced garlic. Cook the garlic in the oil until it becomes fragrant, but don't let it brown.

Wash 2 lemons and use a box grater or microplane to zest both lemons. Cut 1 of the lemons in half and use a juicer to get 2 tablespoons (30 ml) of juice.

Since you won't need all of each lemon, store them in the refrigerator to use in another recipe.

Stir in the lemon zest, white wine, lemon juice, herbs, and salt.

Turn off the burner and pour ⅓ cup (80 ml) of dry white wine into the pan with the lemon juice and zest. Stir in 1 ½ teaspoons (1 g) of dried oregano, 1 teaspoon (1 g) of minced fresh thyme leaves, and 1 teaspoon (5 g) of salt.

Pour the lemon garlic sauce into the dish and dry the chicken breasts.

Use a paper towel to blot both sides of 4 boneless chicken breasts until they're dry. Lay the breasts over the sauce in the baking dish. If you're using chicken breasts with the skin still on, arrange them so the skin is facing up.

Season the chicken breasts with oil, salt, pepper, and lemon wedges.

Drizzle a little extra olive oil over the chicken breasts, if you want crispy skin. Sprinkle salt and freshly ground pepper to taste over the breasts. Cut 1 of the lemons into 8 wedges and place them around the breasts.

Roast the lemon garlic chicken for 30 to 40 minutes.

Put the baking dish in the preheated oven and cook the chicken breasts until they reach 165 °F (74 °C) with an instant-read thermometer. The chicken should be completely cooked throughout.

Broil the chicken breasts for 2 minutes, if desired.

If you want the tops of the chicken breasts to brown or crisp up, remove the dish from the oven and turn on the broiler. Place the chicken breasts 3 inches (7.6 cm) to 4 inches (10 cm) below the broiler and heat them for 2 minutes or until the tops brown.

Cover and rest the chicken breasts for 10 minutes.

Turn off the broiler and remove the chicken breasts. Lay a sheet of aluminum foil tightly over the chicken breasts and let them rest for 10 minutes so they finish cooking.

Serve the chicken breasts with the sauce from the dish.