Preheat oven to 400. Warm ¼ cup olive oil in a pan, then add 8 cloves of sliced garlic. Cook for 1 minute, being careful not to let garlic burn. Remove from heat, then add 1/3 cup dry white wine, the zest from one lemon, 2 Tbsp lemon juice, 4-5 sprigs each marjoram and thyme (leaves only). Separately, pat dry four chicken breasts (the recipe calls for boneless and skin-on, but I used boneless and skinless, and then wrapped with strips of pancetta). Lightly season with salt and black pepper, then place in a 9×12 baking dish. Coat each chicken breast with a little olive oil, then pour the garlic mixture overtop. Cut 1 lemon into 8 wedges, then place the wedges between the chicken pieces. Bake until chicken is fully cooked (about 35 mins), then remove from oven and wrap tightly in foil for 10 minutes before serving. This recipe is by Ina Garten and available on Food Network. (May 2014)
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