Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6–8 oz each)
  • 3 tablespoons good quality olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 3 cloves garlic, minced finely
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon smoked paprika (optional)
  • 1 teaspoon Kosher salt (or sea salt)
  • ½ teaspoon freshly ground black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). If necessary, place chicken breasts between plastic wrap and gently pound the thicker end so the entire breast is of uniform thickness (about ¾ inch/2 cm).
  2. Create the marinade: In a small bowl, whisk together the olive oil, lemon juice, zest, minced garlic, thyme, rosemary, smoked paprika, salt, and pepper.
  3. Coat the Chicken: Place the chicken breasts in a large bowl or zip-top bag. Pour the marinade over them, ensuring every piece is thoroughly coated. (Optional: Let marinate for 30 minutes in the fridge.)
  4. Arrange for Roasting: Remove chicken from the marinade (discard excess liquid) and place on a parchment-lined baking sheet, ensuring there is a small gap between each breast.
  5. The Bake: Roast in the preheated oven for 20 to 25 minutes. Avoid overcrowding the pan, as this steams the chicken.
  6. Check for Doneness: Use a meat thermometer. The chicken is done when the internal temperature registers exactly 160°F (71°C) at the thickest part.
  7. The Essential Rest: Transfer the chicken breasts immediately to a cutting board. Tent loosely with foil and allow them to rest for 8–10 minutes before slicing or serving whole. This step is non-negotiable for juiciness!