Step 1

Pound 4 boneless, skinless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness. Set aside and repeat with the remaining breasts.

Step 2

Make sure your zip-top bag does not have any holes in it from pounding the chicken breasts. If it does, replace with a new bag or add marinade ingredients to a 9x13-inch baking dish.

Step 3

Prepare the following, adding each to the same gallon-sized zip-top bag or baking dish as it is completed: Finely grate 4 garlic cloves and the zest from 1 medium lemon (about 1 teaspoon) with a Microplane. Juice 2 medium lemons (about 1/3 cup).

Step 4

Add 1/4 cup olive oil, 1 tablespoon dried oregano, 1 teaspoon honey, 1 teaspoon dried marjoram, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Seal the bag and massage to combine or stir together.

Step 5

Add the chicken breasts to the marinade. Seal the bag and massage the chicken to coat in the marinade (or flip to coat in the baking dish). Marinate for at least 30 minutes at room temperature or refrigerate for up to 3 hours.

Step 6

Arrange a rack in the middle of the oven and heat the oven to 400ºF. Let the chicken sit at room temperature while the oven heats.

Step 7

If the chicken is in a zip-top bag, transfer the chicken to a 9x13-inch baking dish in a single layer and pour the marinade over top. If the chicken is already in the baking dish, uncover and make sure the chicken is in a single layer.

Step 8

Bake until the chicken is golden-brown, cooked through, and registers at least 165°F on an instant-read thermometer, 20 to 28 minutes.