• In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, black pepper, parsley, garlic, salt, onion powder, and paprika. Reserve 1/4 cup of the marinade in a sparate container for basting while cooking.
• Place the chicken (breasts, thighs, wings, or drumsticks) in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated.
• Cover and refrigerate for at least 30 minutes and up to 4 hours for maximum flavor.

Pan Sear and Oven Roast Cooking Method:

• Preheat the oven to 375 F.
• Preheat a cast iron skillet to medium-high heat on the stovetop (if not using a cast iron pan make sure you have a pan that can go from the stove to the oven). Add 1 tbsp of the olive oil and let it preheat in the pan (do not let it get too hot so that it starts smoking).
• Place each chicken breast top side down into the skillet and let it cook for 3 minutes or until it easily lifts from the pan and can be flipped. Once you flip each chicken breast, turn off the stove, pour the 1/4 cup of the reserved marinade over the chicken, and carefully transfer the pan into the oven for about 15 minutes to finish cooking.
• Use a thermometer to check that the chicken is cooked to an internal temperature of 165 F. Remove from the oven and let it rest for 5 minutes before slicing. Add a little lemon juice over the top if desired and enjoy.