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Mix the marinade: In a bowl, whisk together lemon juice, lemon zest, garlic, olive oil, salt, pepper, and herbs.
Prepare the chicken: Pat chicken dry with paper towels (helps marinade cling), Place chicken in a resealable plastic bag or shallow dish.
Coat and marinate: Pour marinade over the chicken, ensuring all pieces are coated. Seal bag or cover dish, refrigerate 30 minutes to 2 hours. If you have more time, you can leave it up to 6 hours — but no longer, as lemon juice can make chicken mushy.
Cook: Grill, bake, or pan-sear until chicken reaches 165°F (74°C) internal temperature. Discard used marinade (or boil it for 5 minutes if you want to use it as a sauce).