Instructions:
- Prep the Chicken: If using breasts, lightly pound them to an even thickness (about 3/4 inch) for consistent cooking. Pat them completely dry with paper towels.
- Combine Marinade Ingredients: In a small bowl, whisk together the olive oil, lemon juice, zest, minced garlic, oregano, rosemary, thyme, salt, pepper, and red pepper flakes (if using). Taste and adjust seasoning if necessary.
- Marinate: Place the dried chicken into a zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring every piece is fully coated. Squeeze out excess air from the bag and seal.
- Chill: Refrigerate for a minimum of 2 hours, but preferably 4 to 8 hours. Do not marinate for longer than 12 hours.
- Rest Before Cooking: Remove the chicken from the fridge 30 minutes before cooking to allow it to come closer to room temperature. Discard the leftover marinade.
- Cook: Grill, bake, or pan-fry the chicken until the internal temperature reaches a safe 165°F (74°C).
- Rest: Let the cooked chicken rest on a cutting board, tented loosely with foil, for 5–10 minutes before slicing.