In a medium bowl, whisk together the olive oil, lemon juice, and zest first—this creates an emulsified base that helps the marinade cling to the chicken. Add the minced garlic, Dijon mustard, honey, dried thyme, salt, and pepper, whisking until fully combined and the mustard is fully dissolved. I like to let the marinade sit for a few minutes after mixing so the garlic can infuse into the oil and the flavors meld together—it makes a noticeable difference in depth.

Place your chicken in a large resealable bag or shallow dish and pour the marinade from Step 1 over it, making sure all pieces are evenly coated. If using a bag, seal it and gently massage the marinade into the chicken; if using a dish, flip the pieces to coat. Refrigerate for at least 1 hour for light flavor (or up to 24 hours for deeper, more complex taste). I find that overnight marinating gives the best results, but even 4-6 hours will give you really flavorful chicken.

Remove the chicken from the refrigerator 15-20 minutes before cooking to bring it closer to room temperature for more even cooking. Pat the chicken dry with paper towels and cook using your preferred method—grill over medium-high heat, pan-sear in a skillet, roast at 425°F for 20-25 minutes, or bake at 375°F for 30-35 minutes depending on thickness. Save any excess marinade for basting if desired, or discard it since it's been in contact with raw chicken.