Ingredients:

  • 2 tbsp extra virgin olive oil
  • 3 cloves fresh garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary, crushed
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 4 boneless skinless chicken breasts (approx. 7 oz each)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Pat 4 chicken breasts dry with paper towels until no moisture remains on the surface.
  3. If the chicken breasts are uneven, use a meat mallet to gently pound the thickest parts until the entire breast is a uniform 1-inch thickness.
  4. In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, oregano, thyme, rosemary, smoked paprika, sea salt, and black pepper.
  5. Rub the herb paste over both sides of the chicken until every crevice is coated.
  6. Place chicken on the baking sheet, leaving space between each piece.
  7. Slide the tray into the center rack of the oven. Bake for 22 minutes.
  8. Check the internal temperature with an instant-read thermometer. Pull the chicken when it reaches 165°F (74°C).
  9. Observe the crust: it should be golden and slightly crackling.
  10. Remove from the oven and transfer to a clean plate.
  11. Let the chicken rest for 5 minutes before slicing. The carry-over heat will bring the internal temperature to the safe 165°F (74°C) while redistributing the juices.
  12. Slice against the grain and serve while warm.