Prep the chicken: Pat the chicken dry with paper towels. If using breasts, pound to an even thickness (about 1/2–3/4 inch) so they cook evenly.

Make the marinade: In a large bowl, whisk together the zest and juice of 2 lemons, 1/3 cup olive oil, minced garlic, 1–2 tablespoons chopped fresh oregano (or 2 teaspoons dried), 1 teaspoon chopped rosemary (optional), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes. Add 1 teaspoon honey and 1 teaspoon red wine vinegar if you like a rounder flavor.

Marinate: Add the chicken and toss to coat well. Cover and refrigerate for at least 30 minutes and up to 8 hours. Tip: For thighs, 2–4 hours is ideal. For breasts, 30–90 minutes is plenty.

Choose your cooking method: Preheat a grill to medium-high, a skillet to medium-high, or your oven to 425°F (220°C).

Grill: Oil the grates. Grill chicken 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and the juices run clear. Let rest 5 minutes.

Pan-sear: Heat 1 tablespoon olive oil in a large skillet. Cook chicken 5–7 minutes per side until browned and cooked through. Tent with foil and rest 5 minutes.

Roast: Arrange chicken on a lined sheet pan. Sprinkle lightly with paprika for color, if using. Roast 18–22 minutes, or until it reaches 165°F (74°C). Rest 5 minutes.

Finish and serve: Spoon any pan juices over the chicken. Sprinkle with chopped parsley or dill. Add lemon wedges on the side for an extra squeeze at the table.