Start by zesting and juicing the lemon into a bowl, filling your kitchen with bright citrus aroma.
Add the minced garlic and chopped herbs to the lemon juice, then drizzle in the olive oil. Mix everything well to create a vibrant marinade.
Pat the chicken dry with paper towels to ensure a good sear, then place it in a bowl or zip-top bag. Pour the marinade over the chicken, turning to coat each piece evenly.
Let the chicken sit in the marinade at room temperature for 15-20 minutes, or refrigerate up to 2 hours for deeper flavor infusion.
Heat a large skillet over medium heat until hot, with the oil shimmering and ready to sizzle.
Remove the chicken from the marinade, letting excess drip off, then carefully place it into the hot skillet. Hear that satisfying sizzle as it hits the pan!
Cook the chicken for about 5-6 minutes on each side, until golden brown and caramelized, flipping carefully with tongs to develop an even crust.
Use a meat thermometer to check the internal temperature; it should read 75°C (165°F) for safely cooked, juicy chicken.
Transfer the cooked chicken to a plate, tent loosely with foil, and let it rest for 5 minutes to retain its juices.
Slice the chicken against the grain, then spoon any extra lemon-herb juices over the top for a burst of flavor and a glossy finish.
Serve immediately, enjoying the vibrant aroma, crisp exterior, and tender, juicy interior of this bright, flavorful dish.
