Traditionally, chicken on the bone is used; to reduce the fat content, I used boneless chicken breast. The marinade provides a spa treatment and keeps the chicken moist.
To make marinade, whisk together olive oil, lemon juice, garlic, Greek seasoning, lemon zest, salt and pepper. Put chicken in a container or Ziploc bag. Pour marinade over chicken and toss well. Refrigerate at least 2 hours.
Remove chicken from marinade and place on a baking sheet lined with parchment paper. Bake at 375 degrees for 20-25 minutes or until done.