In a bowl, combine the lemon juice, olive oil, minced garlic, oregano, thyme, rosemary, salt, black pepper, and paprika. Whisk everything together until the herbs are evenly distributed and the marinade is well combined. I like to let the herbs sit in the oil and lemon for a minute—this helps release their essential oils and creates a more flavorful marinade.

Place the chicken in a large dish or shallow container. Pour the marinade from Step 1 over the chicken, making sure every piece is thoroughly coated on all sides. Cover the dish with plastic wrap or a lid and refrigerate for at least 30 minutes, though 4-24 hours will give you the deepest flavor. I find that overnight marinating creates the most tender, flavorful results, so plan ahead if you can.

When ready to cook, preheat your oven to 425°F. Transfer the marinated chicken and all its marinade to a baking dish. Bake uncovered until the chicken is cooked through and the internal temperature reaches 165°F. Boneless thighs will take about 15 minutes, boneless breasts 20-25 minutes, and bone-in thighs 35-40 minutes. The marinade will create a flavorful glaze as it bakes.

If grilling instead, remove the chicken from the marinade and let excess liquid drip off (reserve the marinade for basting if desired). Grill over medium heat until cooked through and internal temperature reaches 165°F. Boneless thighs take about 10 minutes, boneless breasts 18-22 minutes, and bone-in thighs 30-35 minutes over indirect heat. For best results, grill with the lid down and turn the chicken halfway through cooking.