Mix the base: Add the minced garlic, dried oregano, sweet paprika, fresh thyme, and chopped parsley to a big bowl, then pour in the extra virgin olive oil.
Add the citrus: Zest the lemon directly into the bowl, squeeze in all the juice, toss in the salt and pepper, and whisk until everything comes together.
Adjust seasoning: Taste the marinade and tweak the seasoning if needed so it tastes bold.
Marinate the chicken: Add the chicken, using tongs to turn each piece until totally coated, then cover and refrigerate for at least 2 hours (limit breasts to 2 hours, but thighs can marinate up to 8 hours).
Cook: When ready to cook, grill, bake, or pan-sear your marinated chicken.
For grilling: Cook over medium heat for about 5 minutes per side until the internal temp hits 160°F.
For baking: Place in a 9x13 dish at 400°F, cover with foil for 10 minutes, then uncover and bake another 10 to 15 minutes.
Rest and serve: Let your chicken rest for 5 to 10 minutes before serving so the internal temperature reaches a safe 165°F and the juices stay locked inside.
