In a zip top bag combine olive oil, vinegar, lemon juice, garlic, basil, thyme, oregano, salt, and pepper. Prepare chicken and add to marinade. (see note)
Refrigerate and let marinate for 4-6 hours, or overnight.
Preheat oven to 425. Place chicken on a rimmed sheet pan. Bake for 8 minutes. Remove pan from oven, flip chicken and return to the oven for 6-7 minutes, or until the chicken is cooked through and has reached the desired temperature.
Notes
If the chicken breasts are thick, I will slice them in half, to give me two thin pieces.
I served this with pitas and tzatziki sauce I picked up at the grocery store.
Timesaving tip: even though there are only 2 of us I usually buy a family pack of chicken. Then when I get home I split up the chicken into quart sized zip top bags and add a marinade then put into the freezer. Then the night before I want to serve, I pull it out of the freezer and let it defrost and marinate at the same time!