Preheat the oven to 400 degrees. Use a 9 x 13 baking dish.
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. Turn off the heat, add the white wine vinegar, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into 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.
Bake for 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices.
Recipe by The Gingham Apron at https://www.theginghamapron.com/lemon-garlic-chicken/