Ina Garten offers a recipe for baked lemon chicken breasts on FoodNetwork.com. The recipe calls for garlic, white wine, lemon zest and juice, dried oregano, fresh thyme and boneless chicken breasts.
Preheat an oven to 400 degrees F. Set a small saucepan over medium-low heat, and add 1/4 cup of olive oil along with 3 tablespoons of minced garlic. Cook the garlic for one minute, then take the pan off the heat, and add 1/3 cup of dry white wine, 1 tablespoon of grated lemon zest, 2 tablespoons of fresh lemon juice, 1 1/2 teaspoons of dried oregano and 1 teaspoon of minced fresh thyme leaves. Season with 1 teaspoon of kosher salt, and transfer to a 9-by-12-inch baking dish.
Pat 4 boneless skin-on chicken breasts dry, and set them in the pan with the sauce skin side-up. Apply olive oil to the chicken breasts, and season generously with kosher salt and freshly ground black pepper. Cut a lemon into 8 wedges, and arrange them around the chicken breasts.
Set the pan in the oven to bake for 30 to 40 minutes, depending on the size of the breasts. If the chicken skin does not appear browned, set under a broiler for two minutes. Remove the pan from the oven, sprinkle with salt, and cover with foil to rest for 10 minutes. Serve with the hot pan juices.