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Set out a 9 x 13 inch baking dish. In the dish, combine the olive oil, ¼ cup of lemon juice, 2 teaspoons lemon zest, minced garlic, parsley, oregano, salt, thyme, black pepper, and crushed red pepper, if using. Whisk well in the dish. Then place the chicken pieces in the marinade and flip to coat. Cover the baking dish with plastic wrap and refrigerate for at least 30 minutes, and up to four hours. (Longer is better).
When ready to cook, preheat the grill to medium heat, approximately 350°F to 400°F. When the grill is hot, grill the chicken for 5 minutes per side.
To bake the chicken, preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and placed the chicken pieces on it, making sure they do not touch. Bake for 15 to 20 minutes, until the thickest piece is cooked through.