Roasted Lemon Chicken

Ingredients:
- 3 tablespoons olive oil
- 1/4 cup dry white wine
- 3 tablespoons fresh squeezed lemon juice
- 7 garlic cloves, finely minced
- 2 1/2 teaspoons grated lemon zest
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon crushed red pepper flakes
- 4 boneless skin-on chicken breasts
- 1/4 teaspoon fresh coarse ground black pepper
- 1 lemon, cut into 6 wedges

Directions:
- Preheat oven to 400 degrees.
- In a 9x13" glass baking dish, whisk together oil, wine and lemon juice; stir in garlic, zest, oregano, thyme, 1/2 teaspoon salt and the red pepper flakes.
- Sprinkle chicken on both sides with the remaining salt and black pepper. Place breasts skin side up in the baking dish with the lemon wedges. Bake until chicken is done and skin is golden-brown (30-40 min.). Remove from oven; cover pan with foil 10 minute to rest. Spoon pan sauce onto a rimmed serving platter and set breasts on top.