01 - In a medium bowl, whisk together lemon juice, olive oil, garlic, parsley, thyme, rosemary, salt, pepper, and lemon zest.
02 - Pat chicken breasts dry and place in a resealable bag or shallow dish. Pour marinade over chicken, ensuring each piece is evenly coated. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours.
03 - Heat grill to medium-high (about 400°F). Lightly oil grill grates to prevent sticking.
04 - Remove chicken from marinade, letting excess drip off. Grill for 6 to 8 minutes per side, or until internal temperature reaches 165°F and juices run clear.
05 - Transfer chicken off the grill, tent loosely with foil, and let rest for 5 minutes to retain juices.
06 - Slice and serve with lemon wedges and a sprinkle of extra fresh herbs if desired.