Preheat the oven to 400 degrees F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and
cook for just 1 minute but don't allow the garlic to turn brown. Off the heat,
add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt
and pour into a 9 by 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush
the chicken breasts with olive oil and sprinkle them liberally with salt and
pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
If using potatoes. pre-bake in evoo rosemary for 20 minutes. Add to pot. If
using carrots: parboil for 2 minutes, add to pot.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until
the chicken is done and the skin is lightly browned. If the chicken isn't
browned enough, put it under the broiler for 2 minutes. Cover the pan tightly
with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and
serve hot with the pan juices.