Herb-roasted Chicken Breasts

6 Servings

3 large garlic cloves, chopped
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
6 large chicken breast halves with skin and bones
3 tablespoons olive oil
1/3 cup dry white wine

Preheat oven to 375 degrees. Combine garlic, rosemary and thyme in small bowl. Arrange chicken in arge roasting pan. Sprinkle chicken with salt and pepper. Rub with garlic mixture; drizzle with olive oil. Pour wine into bottom of pan. Bake chicken until just cooked through, about 30 minutes. Remove from oven. Preheat broiler. Broil chicken until skin browns, about 3 minutes. Transfer chicken to platter and serve.