• Combine the lemon juice, olive oil, oregano, thyme, rosemary, salt, pepper, and garlic into a small bowl.
  ¼ cup lemon juice, ¼ cup olive oil, 2 tablespoons minced fresh oregano, 2 tablespoons minced thyme, 1 teaspoon EACH: sea salt and pepper, 2 cloves garlic, 2 tablespoons minced rosemary
• Place the chicken in a shallow bowl or baking dish and pour the marinade over the top. Mix it around a little so that all the pieces are coated in the marinade. Cover the bowl then put it into your fridge to marinate for 30 minutes – 24 hours.
  2 lb chicken thighs or breast

Cook the chicken

• Bake: Put the chicken and all of the marinade into a shallow baking dish. Bake at 425 degrees Fahrenheit, uncovered, for 15 minutes for boneless thighs, 20-25 minutes for breast, and 35-40 minutes for bone-in thighs.
• Grill: Remove the chicken from the marinade and grill over medium heat for 10 minutes for boneless thighs, 18-22 minutes for breast, and 30-35 minutes (over indirect heat) for bone-in thighs.

Optional: freeze the chicken

• Put the raw chicken into freezer bags (these are my favorite freezer bags), then pour the marinade over the top. Squish the bag around a little so that the chicken is coated in the marinade, then seal the bag and put it into your freezer.

Last step:

• After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!