4Boneless skin-on chicken breasts6 to 8 ounces each
Lemon wedgesto serve
In a large bowl, container or sturdy zipper top bag, combine the olive oil, garlic, lemon juice, vinegar, oregano, salt and pepper. Stir to combine thoroughly, add the chicken, turn to coat well, the cover or seal and refrigerate for 12 to 24 hours (or even up to 2 days!).
Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Remove the chicken from the marinade and place on the baking sheet skin side up. Roast for about 20 minutes until cooked though. Serve hot, warm or cold.