preheat oven to 375F. wash the chicken and pat it dry. in a shallow baking dish combine two tb olive oil with the juice of half lemon. toss the chicken so it's coated on all sides. season with salt, pepper, paprika and herbs de provence, laying it presentation side down. scatter a few garlic cloves between the chicken pieces. chop some bacon and throw that in, too. cut the lemon you juiced in half and fit it in between. gently pour dry white wine against the side of the dish so you won't wash away the seasoning. bake until it's nicely browned, then turn it so the other side can get its turn. all in all, about 35-40 minutes, less if boneless. the juices will reduce in the most wonderful sauce.
typically i'd make mashed potatoes to fully showcase it. i'd make some ridges on top so the sauce can puddle on top and you can have some with each bite. sometimes i simply spoon it over, but on occasion i'll strain it, add some chicken stock and thicken it with some cornstarch. but that is moot cause the boss doesn't do potatoes, hence the mac and cheese. i had to mop the sauce with the homemade roasted garlic bread. poor me.