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1. Preheat oven to 425 degrees.
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2. Pat chicken breasts dry with paper towels and place in a 9x13 baking dish.
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3. Sprinkle breast with salt and pepper on each side.
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4. Cut one lemon into 6-8 slices and place in dish among the chicken breasts. Set aside.
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5. In small sautee pan, add the extra virgin olive oil and warm. Next, add the garlic and cook until fragrant(about a minute).
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6. Turn off the heat and add 1/3 cup dry white wine, dried oregano and minced thyme. Cut a lemon in half and squeeze the juice from both sides into the pan. Mix.
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7. Pour the mixture into the pan with the chicken breasts.
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8. Bake the dish, uncovered, for about 45 minutes.
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9. While the chicken is baking, add the rest of the white wine to the sautee pan and heat on the lowest setting.
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10. Add the shrimp to the wine and mix.
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11. Cut last lemon into slices, squeeze juice from each slice on the shrimp and place skins in pan among shrimp.
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12. Cover and let sit while chicken bakes, stirring occasionally.
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13. After the chicken is done baking, pull out of oven and add the shrimp and wine mixture to the pan.
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14. Set oven to broil and bake chicken and shrimp for 3 minutes.
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15. Pull out of oven, cover with foil and let the chicken and shrimp sit for 10 minutes(to soak up juices)
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16. Serve!
