In a small bowl, whisk together oil, juice, garlic, herbs, and seasonings
Place chicken into a shallow roasting pan, and cover with sauce, turning a few times to coat well. Cover and refrigerate 4 hours (or up to 24 hours).
Heat oven to 375°. Bake chicken 15-20 minutes, or until juices run clear, and serve.
Variation: This dish also does well grilled or broiled over medium-high heat. Just shake off excess marinade beforehand.