In a small bowl, whisk together the lemon juice and olive oil. Coat the chicken liberally with the mixture and then put it in a shallow, nonreactive roasting pan or in a large, sealable plastic bag. Sprinkle with the herbs and turn the pieces several times to coat evenly, or turn the bag a few times to mix well. Refrigerate for at least 4 hours and up to 12 hours.
About 1 hour before cooking, lift the chicken breasts from the marinade and let any excess drip back into the pan or bag. Lay the chicken in a single layer in a shallow glass dish and cover with plastic wrap.