1/4 cup olive oil
juice of one lemon
1 teaspoon kosher salt
freshly ground black pepper to taste
handful of small fresh herbs chopped (I used basil, rosemary, parsley, and thyme}
Mix above ingredients together in a small bowl. Whisk together.
Pour marinade over chicken and marinate in a ziplock bag overnight {or just several hours which is what I did}.
Bake on a cookie sheet {I recommend spraying it first with PAM or something like that} at 375 degrees for 25 to 30 minutes.
Goes great with roasted zucchini and squash. And rice.
