Preheat your oven to 275ºF. Squeeze approximately 3 tablespoons of lemon juice from the lemon(s) and slice the remaining lemon. Mince two of the garlic cloves, and leave the other four peeled. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and freshly cracked pepper. Pat the chicken breasts dry using a paper towel and place them in a glass or ceramic casserole dish. Pour the lemon marinade over the chicken, using a spoon to spread it evenly and ensure the chicken’s surface is fully coated.

Scatter the peeled garlic cloves and lemon slices around the chicken. If you prefer to avoid bitterness, add the extra lemon slices after baking. Cover the dish tightly with foil. Roast the chicken in the oven for 90 minutes at 275ºF. After this time, increase the oven temperature to 425ºF, remove the foil, and baste the chicken with the juices collected at the bottom of the dish.

Return the chicken to the oven and roast uncovered for another 20 minutes or until the skin turns golden brown and crispy. Allow the chicken to rest for 5 to 10 minutes before slicing. Serve warm, drizzling the pan juices over the top.