Easy Lemon Chicken
4 boneless, skinless chicken breasts or thighs; or bone-in, skin-on thighs
2 lemons, juiced (about 1/2 cup)
2 tablespoons extra virgin olive oil
2 teaspoons lemon pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
Parsley, chopped, optional
1 lemon, thinly sliced, optional
Place chicken in a gallon-size zip-top bag. Pour in lemon juice, olive oil, lemon pepper, basil, oregano and salt. Seal bag. Let chicken marinate in the fridge for 30 minutes to 8 hours.
Heat a heavy skillet over medium-high heat. Remove chicken from the marinade and place directly into the hot skillet.
Cook chicken 6-7 minutes per side. Continue cooking until chicken reaches an internal temperature of 165 F.
Garnish with freshly chopped parsley and lemon slices.