In a 9x13" glass baking dish, whisk together oil, wine and lemon juice; stir in garlic, zest, oregano, thyme, 1/2 teaspoon salt and the red pepper flakes.
Sprinkle chicken on both sides with the remaining salt and black pepper. Place breasts skin side up in the baking dish with the lemon wedges. Bake until chicken is done and skin is golden-brown (30-40 min.). Remove from oven; cover pan with foil 10 minute to rest. Spoon pan sauce onto a rimmed serving platter and set breasts on top.