I use this marinade on chicken pretty often, because I usually have the ingredients on hand, and I love mediterranean flavors. It is in my head now, but I am pretty sure I got the original version from the Barefoot Contessa. I'm not positive, but it seems like something she would like, so let's go with that.
I do remember that the original recipe called for minced rosemary, but I hate biting into rosemary (even a little bit), so I just throw rosemary sprigs in and marinate the chicken long enough (several hours) that the sprigs infuse the olive oil.
about 3 pounds of chicken (I like bone-in chicken breasts because they have good flavor.)
1 T. kosher salt
1/3 c. olive oil
2 t. grated lemon zest
1/3 c. freshly squeezed lemon juice
1 T. minced garlic
a few sprigs of fresh rosemary
Rinse chicken and place it in a gallon-sized Ziploc bag. Whisk salt, olive oil, lemon zest, lemon juice, garlic, and pepper (to taste) in a small measuring cup. Pour the marinade into the Ziploc and throw in the rosemary sprigs. Squish the bag around a few times to get the marinade all over. Marinate in the refrigerator for at least four hours, or overnight. Squish the bag a few more times while it's marinating, if you think about it.
Just grill or bake your chicken the way you normally would. :)
This chicken is especially yummy with things like couscous, feta cheese, cucumbers, tomatoes, grilled red peppers, cold cooked green beans (with a bit of salt and lemon), a nice white bean salad, good pita bread (not dry) and hummus, or anything that makes you think about eating in Italy or Greece. :)