Preheat and prep: Heat your oven to 400°F (200°C). Lightly grease a baking dish that fits the chicken in a single layer.

Make the marinade: In a bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, black pepper, salt, onion powder, oregano, and paprika. Taste and adjust salt or lemon as needed.

Season the chicken: Pat the chicken dry with paper towels. Add it to the bowl and toss until every piece is coated. If you have time, let it sit for 15–30 minutes for deeper flavor (refrigerate if longer).

Arrange in the dish: Place the chicken in the baking dish and pour any remaining marinade over top. Tuck a few lemon slices around the chicken. If using, dot the top with small pieces of butter and add a splash of broth or wine to the dish.

Bake: Bake uncovered until the chicken is cooked through. For boneless breasts, plan on 18–25 minutes depending on thickness. For boneless thighs, 20–25 minutes. For bone-in thighs, 30–40 minutes. Internal temperature should reach 165°F (74°C).

Optional broil: For extra color, broil for 2–3 minutes at the end, watching closely to avoid burning the garlic.

Rest and garnish: Let the chicken rest for 5 minutes so the juices settle. Spoon the pan juices over the top and sprinkle with chopped parsley or chives.

Serve: Pair with roasted potatoes, rice, couscous, or a simple salad. Don’t forget to drizzle that lemony garlic sauce from the pan.