In a medium bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, oregano, salt, and pepper. The combination of fresh herbs and citrus creates a flavorful base for the chicken.

put the chicken breasts in a resealable plastic bag or a shallow dish. Drizzle the marinade over the chicken, making sure it’s thoroughly covered. Seal the bag or cover the dish and let it chill in the refrigerator for at least 30 minutes, though 2-3 hours is ideal for the best flavor. Avoid marinating for more than 12 hours, as the lemon juice can start to break down the chicken and make it mushy.

When ready to cook, preheat your grill to medium-high heat (around 375°F to 450°F). If you don’t have a grill, you can use a grill pan or broil the chicken in your oven.

Grill the chicken: take the chicken out of the marinade and let any extra marinade drip off. Place the chicken breasts on the grill and cook for about 6-7 minutes per side, depending on the thickness. Grill until the chicken reaches an internal temperature of 165°F (75°C). For extra flavor, you can also grill lemon slices alongside the chicken and use them for garnish.

Once the chicken is cooked through, remove it from the grill and let it rest for 5 minutes before serving. This step helps the juices to redistribute, keeping the chicken nice and moist.

Garnish with the grilled lemon slices and fresh herbs for added presentation and flavor.