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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
In a small bowl, whisk together the garlic-infused olive oil, lemon juice, lemon zest, dried oregano, dried thyme, kosher salt, black pepper, and paprika until combined.
Place the chicken pieces in a large zip-top bag or baking dish. Pour the marinade over the chicken and turn to coat all sides evenly. Seal or cover and refrigerate for at least 1 hour and up to 8 hours.
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