Follow these steps for perfectly baked, juicy, and flavorful Lemon Herb Chicken:

1. Preheat Oven & Prepare Pan: Preheat your oven to 400°F (200°C). Choose a baking dish or roasting pan large enough to hold the chicken pieces in a single layer without overcrowding. Overcrowding will steam the chicken rather than roast it. Lightly grease the pan with a little olive oil or cooking spray, or line it with parchment paper for easier cleanup.
2. Prepare the Chicken: Remove the chicken pieces from their packaging. Pat them thoroughly dry with paper towels. This step is crucial! Removing excess moisture from the skin is key to achieving that desirable crispy, golden-brown skin during baking. Place the dried chicken pieces into the prepared baking dish or a large bowl.
3. Make the Lemon Herb Marinade: In a small bowl, whisk together the ¼ cup extra virgin olive oil, ¼ cup fresh lemon juice, 1 tablespoon lemon zest, minced garlic, chopped fresh rosemary, fresh thyme leaves, chopped fresh parsley (reserve a little parsley for garnish if desired), 1 teaspoon kosher salt, and ½ teaspoon black pepper. Whisk until the mixture is well combined and slightly emulsified. Taste and adjust salt and pepper if needed.
4. Marinate the Chicken: Pour the lemon herb marinade over the chicken pieces in the baking dish or bowl. Use your hands (wear gloves if preferred) or tongs to gently toss and massage the marinade into the chicken, ensuring every piece is evenly coated. Lift the skin slightly where possible and rub some marinade directly onto the meat for deeper flavour penetration. If time allows, cover the dish or bowl and let the chicken marinate at room temperature for 30 minutes, or refrigerate for up to 2 hours for more intense flavour. Do not marinate for much longer with this amount of lemon juice, as the acid can start to break down the chicken texture. If refrigerated, let the chicken sit at room temperature for about 20-30 minutes before baking to ensure even cooking.
5. Arrange for Baking: Arrange the chicken pieces in the prepared baking dish in a single layer, skin-side up. Make sure they are not touching too much. Pour any remaining marinade from the bowl over the chicken. If using lemon slices, tuck them around (not directly on top of the skin, as this can prevent crisping) the chicken pieces in the pan.
6. Bake the Chicken: Place the baking dish in the preheated 400°F (200°C) oven. Bake for 40-55 minutes. The exact time will depend on the size and type of chicken pieces you are using (thighs and drumsticks generally take longer than breasts).
7. Check for Doneness: The chicken is done when the skin is golden brown and crispy, the juices run clear when pierced with a fork or knife near the bone, and most importantly, a meat thermometer inserted into the thickest part of the thigh (avoiding the bone) registers 165°F (74°C). For chicken breasts, aim for 160-165°F (71-74°C), as they can dry out more easily.
8. Basting (Optional): For extra moistness and flavour, you can carefully tilt the pan and use a spoon to baste the chicken with the pan juices once or twice during the last 15-20 minutes of baking. Be quick to avoid letting the oven temperature drop too much.
9. Rest the Chicken: Once cooked, remove the baking dish from the oven. Tent the chicken loosely with foil and let it rest for 10-15 minutes before serving. This crucial step allows the juices to redistribute throughout the meat, resulting in much more tender and juicy chicken. Skipping this step will cause the juices to run out when you cut into it.
10. Serve: Transfer the Baked Lemon Herb Chicken to a serving platter. Spoon some of the delicious pan juices over the top. Garnish with fresh parsley or additional fresh herb sprigs, if desired. Serve immediately and enjoy!