Take some chicken thighs, I much prefer the flavour of thighs. Place in a bowl, add the juice and zest of a lemon. I also then cut the lemon up and add that. Add some chopped flat leaf parsley, ground black pepper, olive oil and white wine vinegar.
Mix to ensure you coat the chicken and place in a roasting tray.
Roast at the top of a hot oven for about 20-25 minutes.
Serve with a green salad (and other salads as well).
You could barbecue this chicken dish, but if I was going to do this, I might poach the chicken first so to ensure that it is cooked through.
A note about the lemon, only use the zest if it is an unwaxed lemon otherwise or you will be adding is waxy zest (ugh).