In an oven safe-baking dish, pour in about half of the wine and oil mixture. Place the chicken over the sauce, skin side up. Tuck the lemon slices under the chicken skin. Season the skin with salt and pepper, if using. Pour the remaining wine and oil mixture over the chicken.
Boneless Skin-On Chicken Breasts: 30 – 40 minutes
Boneless Skinless Chicken Breasts: 25 – 35 minutes
Bone-in, Skin-On Chicken Thighs: 40 – 50 minutes
Skin-on half chickens: 45 – 55 minutes
*After zesting, use 1 of the lemons to squeeze the juice needed in the recipe and slice discs from the second lemon.
Adapted from Barefoot Contessa