Ingredients:

  • 4 medium boneless, skinless chicken breasts (approx. 6–8 oz each)
  • 2 cups cold water
  • 2 tablespoons Kosher salt (for optional quick brine)
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon total Dried Herbs (Thyme, Oregano, Rosemary)
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon freshly cracked Black Pepper
  • 1 teaspoon Lemon Zest (from 1 small lemon)

Instructions:

  1. Trim any thick flaps or sinew from the chicken breasts. Gently pound the thicker end of each breast until the entire breast is an even thickness (about 3/4 inch or 2cm).
  2. Prepare for moisture lock: Either submerge chicken in cold salt water for 30 minutes (quick brine—then rinse and pat thoroughly dry), or place chicken in a bag with 1 tbsp of olive oil to marinate while preparing the oven.
  3. Preheat oven to 400°F (200°C). In a small bowl, combine the remaining olive oil, dried herbs, garlic powder, onion powder, paprika, pepper, and lemon zest to create the flavour rub.
  4. Rub the oil and spice mixture evenly over all surfaces of the dried chicken breasts.
  5. Arrange the seasoned chicken on a prepared baking dish or rimmed baking sheet, ensuring space between them.
  6. Bake for 20 to 28 minutes. Begin checking the internal temperature at the 20-minute mark.
  7. Test for doneness: Chicken is perfectly done when the thickest part registers 165°F (74°C) on an instant-read thermometer.
  8. Remove chicken from the oven, tent loosely with foil, and let rest on a cutting board for 5 to 10 minutes before slicing or serving. Do not skip this resting period.