Preheat your oven to 400°F. Grab a 9x13" baking dish.
In a small saucepan, heat your oil on medium low heat. Add in the garlic and cook for 1 minute, don't let the garlic brown though. Remove from heat source and mix in the wine, zest, lemon juice, oregano, thyme and 1 tsp salt. Pour this mixture into your baking dish.
Pat your chicken breast dry and then transfer them to the baking dish. Brush the meat with the oil mixture. Season with salt and pepper to taste. Tuck the lemon wedges into the dish.
Bake for about 30 to 40 minutes (mine took 35 minutes). Time varies with size of breasts. Broil if you want to get them light brown on top.
Remove from the oven and cover tightly with aluminum foil. Let them rest for 10 minutes then serve hot with the pan drippings.
Notes
Base recipe courtesy of Ina Garten.Serve with rice, the pan juices and lemon wedges.