To make Ina Garten’s lemon chicken breasts, heat 1/4 cup of olive oil over medium-low heat. Mince 3 tablespoons of garlic and add it to the oil. Cook the garlic for a minute, and remove it from the heat before it begins to brown.
Grate 1 tablespoon of lemon zest from 2 lemons, and squeeze 2 tablespoons of lemon juice. Add these to the oil and garlic with 1 1/2 teaspoons of dried oregano, 1 teaspoon of minced fresh thyme leaves and 1 teaspoon of salt. Stir the ingredients to combine, and then transfer them to a 9-by-12-inch baking dish.
Prepare 4 boneless chicken breasts, about 6 to 8 ounces apiece, by patting them dry and then brushing them with olive oil. Coat the breasts with a generous amount of kosher salt and freshly ground black pepper. Quarter the zested lemons, and spread the pieces around the baking dish.
Bake the chicken until the meat is thoroughly cooked and the skin is golden brown. Baking times vary by the size of the chicken and run around 30 to 40 minutes. If the meat is cooked through, but the skin has not browned, finish the chicken under the broiler for up to two minutes. Cover the pan and rest the chicken for about 10 minutes. Season the breasts with salt, and serve them with the pan juices as a sauce.