Ingredients:

  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1.5 lbs boneless, skinless chicken breasts
  • 0.5 lemon, sliced into rounds
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat the oven to 400°F.
  2. Use paper towels to pat the 1.5 lbs boneless, skinless chicken breasts completely dry.
  3. In a small bowl, whisk together the 3 tbsp extra virgin olive oil, 4 cloves minced garlic, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp crushed dried rosemary, 0.5 tsp smoked paprika, 1 tsp kosher salt, and 0.5 tsp black pepper.
  4. Place the chicken in a large bowl or on your baking sheet and pour the herb mixture over it. Massage the paste into the meat until every inch is covered in herbs and oil.
  5. Place the chicken breasts on the baking sheet, ensuring they are not touching each other. Space them out so the hot air can circulate freely around each piece.
  6. Top each breast with the 0.5 lemon sliced into rounds.
  7. Bake the chicken. Slide the pan into the center rack and bake for 18 minutes until the internal temperature hits 160°F.
  8. Insert your thermometer into the thickest part of the breast. Check that the juices run clear when the probe is removed.
  9. Remove the pan from the oven and transfer the chicken to a cutting board. Wait 5 to 10 minutes before slicing.
  10. Garnish with the 1 tbsp fresh parsley and pour any accumulated pan juices back over the sliced meat.