Marinate

Cup of Yum
1. Add the olive oil, lemon juice, garlic, oregano, thyme, rosemary, parsley, mustard, salt and pepper to a medium bowl.
2. Stir to combine.
3. Add chicken and marinade to desired container.
4. Let chicken sit in marinade, covered in the fridge, for at least 30 minutes or up to 24 hours.

Grill

1. Preheat grill to medium high heat and lightly grease the grates.
2. Remove the chicken from the marinade, and let the excess marinade drip off.
3. Discard remaining marinade.
4. Grill chicken until chicken reaches 165F. The grilling time will vary depending on thickness of the chicken.
5. Remove chicken from grill, and tent loosely with foil.
6. Let the chicken rest for 5-10 minutes before serving.

Oven

1. Preheat oven to 425 F.
2. Add the chicken and marinade to a baking dish. An 11x7-inch dish works well for 1-1.5 pounds of chicken.
3. Bake for 10 minutes.
4. Flip the chicken over, and continue to cook for an additional 15-20 minutes, or until the chicken registers 165F.
5. Let the chicken rest for 10 minutes before serving.

Slow Cooker

1. Add the chicken and marinade to the slow cooker insert.
2. Cover and cook on low for 3-5 hours, or until chicken registers 165 F.