Make the Marinade

• Add the garlic, oregano, paprika, thyme, parsley, olive oil, lemon zest, lemon juice, yellow mustard, salt, and pepper to a bowl.
• Whisk well to combine.
• Add the chicken and turn to coat thoroughly.
• Cover and refrigerate for at least 30 minutes, or ideally 2–8 hours.

Cook the Chicken

• Remove the chicken from the refrigerator approximately 20 minutes before cooking.
• Remove excess marinade from the surface, allowing any excess to drip back into the bowl.
• Cook using your preferred method until the chicken reaches an internal temperature of 165°F in the thickest part.

Grill

• Preheat the grill to medium-high.
• Grill the chicken, turning as needed, until deeply browned and cooked through.
• Allow to rest for 5–10 minutes before serving.

Roast

• Preheat oven to 425°F.
• Arrange chicken on a parchment-lined baking sheet or roasting pan.
• Roast until cooked through and nicely browned.
• Larger bone-in pieces will require more time than boneless pieces.

Skillet

• Heat a large skillet over medium-high heat with a little olive oil.
• Add the chicken and cook until well browned on both sides and cooked through.
• Work in batches if necessary so the chicken browns rather than steams.