This is a nice and easy way to make chicken. I also made red roasted potatoes, quartered, dipped in olive oil and sprinkled with sea salt and pepper, and baked on a cookie sheet at 350 until tender.
4 chicken breasts with skin on
1 tbsp thyme
1/2 cup organic extra virgin olive oil
2 tbsp lemon juice
2 lemons, cut in wedges
1/2 cup white wine
2 minced cloves of garlic
sea salt & fresh ground pepper
1. Preheat the oven to 180°C. Place chicken breasts in a baking dish. (I use my Pampered Chef ceramic roaster below.)
2. In a bowl, combine olive oil, lemon juice, white wine, thyme and garlic. Pour mixture over the chicken and add also the lemon wedges. Sprinkle salt and pepper over the breasts. Cover and marinate for at least 1 hour.
3. Bake chicken for 35-40 minutes or until golden and crisp on the skin, depending on the size of the chicken breasts.