Pour the olive oil and lemon juice into a large mixing bowl and whisk together.

Stir in the minced garlic to the oil and lemon mixture.

Add the oregano, salt, black pepper, and red pepper flakes to the wet mixture and whisk thoroughly.

Fold in the chopped fresh rosemary and thyme with a spoon.

Pat the chicken thighs completely dry with paper towels and trim any large pockets of fat.

Place the chicken thighs into a large zip-top bag or shallow glass dish and pour the marinade over the chicken, ensuring every piece gets coated.

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 30 minutes or up to 8 hours.

Remove the chicken from the refrigerator 15 to 20 minutes before cooking.

Heat a skillet or grill to medium-high heat.

Transfer chicken thighs from the marinade to the cooking surface and discard the remaining marinade.

Cook boneless, skinless thighs for 12 to 15 minutes, turning halfway through. Cook bone-in, skin-on thighs for 25 to 35 minutes, checking they reach 165 degrees Fahrenheit.

Let the cooked chicken rest for 5 minutes before serving.