Ingredients
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- zest of 1 lemon
- 3 cloves garlic, finely minced or grated
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme or rosemary, optional
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, for mild heat, optional
- 1 1/2 pounds chicken (breasts, thighs, or drumsticks)
Method
- Mix marinade: In a bowl or small jar, whisk together all ingredients until well combined.
- Marinate chicken: Place 1½–2 pounds of chicken in a bowl or zip-top bag. Pour the marinade over the chicken and toss to coat thoroughly.
- Refrigerate: Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. Do not marinate for more than 12 hours.
- Cook as desired:Grill: Cook over medium heat for 6–8 minutes per sideOven roast: Bake at 400°F for 25–30 minutesStovetop: Sear in a skillet until golden and cooked through Rest and serve: Let the chicken rest for 5 minutes before serving.