Prepare the Chicken: Place the chicken breasts on a cutting board and cover with a piece of cling film. Using a meat mallet or a rolling pin, gently pound the thicker end of each breast until they are an even thickness, about 2cm (¾ inch). This helps them cook evenly. Pat them completely dry with paper towels – this is key for a good sear.

Zest and Juice the Lemon: First, zest the entire lemon into a medium-sized mixing bowl. Then, cut the lemon in half and squeeze all the juice into the same bowl.

Combine Marinade Ingredients: To the bowl with the lemon, add the extra virgin olive oil, minced garlic, dried oregano, chopped rosemary, chopped parsley, salt, black pepper, and optional red pepper flakes.

Whisk Vigorously: Whisk the ingredients together until they are well combined and the mixture has emulsified slightly. It should look like a thick, fragrant dressing. I find that a small balloon whisk works best for this.

Marinate the Chicken: Place the pounded chicken breasts into the bowl with the marinade. Use tongs or your hands to turn the chicken over, ensuring every surface is generously coated. You can also do this in a large zip-top bag, which is great for getting an even coating.

Chill and Rest: Cover the bowl with cling film or seal the bag and place it in the refrigerator. Let the chicken marinate for at least 2 hours, but ideally 4 hours for the best flavour. You can leave it for up to 24 hours, but any longer and the lemon juice can start to make the texture of the chicken a bit chalky.

Cook the Chicken: Remove the chicken from the fridge about 20-30 minutes before cooking to let it come closer to room temperature. You can grill, pan-fry or bake it. For grilling: Preheat your BBQ or grill pan to a medium-high heat. Cook the chicken for 6-8 minutes per side, until the internal temperature reaches 74°C (165°F) and the juices run clear.

For pan-frying: Heat a little oil in a large frying pan over a medium-high heat. Cook for 6-8 minutes per side.

Rest Before Serving: This is the most important final step! Once cooked, transfer the chicken to a clean cutting board and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, guaranteeing a juicy chicken recipe result every time.