Finely chop the fresh marjoram, oregano, and thyme leaves.

Peel 3 to 4 cloves of garlic.

Combine the chopped fresh herbs, dried thyme, dried oregano, bay leaves, peeled garlic cloves, lemon juice, salt, and white pepper in a food processor.

With the food processor running, slowly pour in the extra-virgin olive oil until a thick emulsion forms.

Transfer the herb mixture to a non-aluminum bowl or pan.

Add the chicken pieces (2 drumsticks, 2 thighs, and 4 breast halves with wing attached) to the bowl and turn to coat them evenly with the herb mixture.

Cover the bowl and refrigerate the chicken for 2 to 3 days, turning the pieces once or twice to ensure even marination.

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

If you plan to finish cooking the chicken on a charcoal grill, prepare a hot coal fire.

Place the chicken pieces skin-side up in a shallow roasting pan.

Roast the chicken uncovered in the preheated oven for approximately 25 minutes, or until it is almost cooked through.

Finish cooking the chicken over a charcoal fire or under a preheated broiler for 5 to 7 minutes, turning once, until the skin is well browned and the meat is cooked through and juicy.

Serve the hot, herb-infused chicken immediately.