Whisk oil, lemon juice, garlic, rosemary, thyme, and parsley in a small bowl.

Put chicken in a resealable bag or shallow dish.

Pour marinade over chicken to coat.

Seal or cover; refrigerate at least 30 minutes, up to 4 hours.

Heat grill to medium-high or oven to 375°F (190°C).

Remove chicken; discard marinade.

Grill 6-8 minutes per side until internal temperature reaches 165°F (74°C). Alternatively, bake on a lined sheet 25-30 minutes.

Rest a few minutes before slicing.

Serve hot with preferred sides, such as salad or roasted vegetables.