In a bowl, combine the lemon juice, lemon zest, minced garlic, olive oil, dried thyme, dried rosemary, and dried oregano.

Season the chicken breasts with salt and black pepper, then place them in a shallow dish or resealable plastic bag.

Pour the lemon and herb marinade over the chicken breasts, making sure they are evenly coated. Cover or seal the dish/bag and refrigerate for at least 30 minutes to allow the flavors to meld.

Preheat the oven to 200°C (180°C fan/ Gas mark 6).

Remove the marinated chicken breasts from the fridge and let them come to room temperature for about 10 minutes.

Place the chicken breasts on a baking tray lined with parchment paper, leaving space between each piece.

Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the juices run clear.

Garnish with freshly chopped parsley before serving.