Ingredients

2 lbs boneless, skinless chicken breasts or thighs

¼ cup extra-virgin olive oil

3 tablespoons fresh lemon juice

1 tablespoon lemon zest

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons fresh parsley, chopped

1 tablespoon fresh dill, chopped

Instructions

Place the chicken in a large bowl or resealable bag.

In a separate bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and black pepper.

Pour the marinade over the chicken and toss until every piece is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.

Heat a large skillet or grill pan over medium-high heat. Lightly oil the surface if needed.

Remove the chicken from the marinade and cook for 5–7 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 165°F.

Transfer the chicken to a plate and let it rest for 5 minutes so the juices redistribute.

Slice the chicken and garnish generously with fresh parsley and dill. Finish with an extra squeeze of lemon before serving.