In a mixing bowl, combine olive oil, minced garlic, lemon juice, paprika, oregano, chili flakes, salt, and pepper. Whisk until smooth.

Place the chicken in a resealable plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 2 hours, preferably overnight.

Preheat the grill or oven to medium-high heat (about 400°F / 200°C). Ensure grill grates are clean and lightly oiled.

Remove the chicken from the marinade and allow excess to drip off. Place it skin-side down on the grill or in a baking dish. Cook for 25-30 minutes, checking that it reaches an internal temperature of 165°F (75°C).

Once cooked, let the chicken rest for 5-10 minutes before serving. Garnish with herbs and lemon wedges, and serve with sides like grilled vegetables.