In a medium bowl, combine the olive oil (120ml or 1/2 cup), fresh lemon juice (60ml or 1/4 cup), minced garlic (4 cloves), dried oregano (1 tbsp or 7g), dried thyme (1 tsp or 3g), chopped fresh rosemary (1 tbsp), salt (1 tsp or 6g), and freshly ground black pepper (1/2 tsp or 3g).

Whisk all the ingredients together vigorously until the marinade is well combined and emulsified. This process helps to distribute the flavors evenly.

Place your chicken pieces (about 1kg or 2.2 lbs) into a resealable plastic bag or a shallow dish. Pour the prepared marinade over the chicken, ensuring all pieces are thoroughly coated. If using a bag, seal it tightly and massage the marinade into the chicken. If using a dish, cover it tightly with plastic wrap.

Refrigerate the chicken and marinate for at least 30 minutes. For deeper flavor, marinate for up to 4 hours. Avoid marinating chicken breasts for longer than 2 hours to prevent the lemon juice from breaking down the meat too much.

When ready to cook, remove the chicken from the marinade. Discard any remaining marinade. Cook the chicken using your preferred method: grilling, baking at 190°C (375°F) for 20-25 minutes, or pan-searing until cooked through.