In a small saucepan over medium-low heat, warm the olive oil. Stir in the garlic, and cook for 1 minute until fragrant. Remove the pan from heat. Add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt. Pour the mixture to a 9½-inch (or bigger) round baking dish. Cool for 5 minutes.
Pat the chicken thighs dry with paper towels. Place them skin side up over the sauce in the baking dish. Brush the chicken with little bit of olive oil. Season with salt and pepper. Put the lemon wedges in between the empty spaces.
Bake in the oven for 30 – 40 minutes, or until the chicken is cooked. If the chicken skin is not browned and crispy enough, put the chicken under the broiler for 2 minutes. Serve with couscous or rice.
Notes
I used a 9½-inch baking dish, which is slightly tight before baking. You can use a bigger dish (round, square, rectangle) for a little bit more space.
If you want to add an extra chicken thigh, you can just use add that. No need to adjust the amount of sauce. Just use a bigger baking pan.