Ingredients:

  • 4 medium Boneless, Skinless Chicken Breasts (approx. 600 g)
  • 2 Tbsp Olive Oil (divided)
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 tsp Dried Oregano
  • ½ tsp Dried Thyme
  • Zest of 1 Lemon
  • 2 cloves Garlic, finely minced
  • Pinch of Red Pepper Flakes (optional)

Instructions:

  1. Preheat the oven to a high temperature of 425°F (220°C). Line a rimmed baking sheet with parchment paper or aluminium foil.
  2. Pat the chicken breasts thoroughly dry using paper towels. If the breasts are significantly thicker on one end, gently pound the thickest part until the thickness is roughly uniform (about 1.5 inches / 4 cm).
  3. Create the Herb Rub: In a small bowl, combine the 2 tablespoons of olive oil, dried oregano, dried thyme, minced garlic, lemon zest, kosher salt, pepper, and red pepper flakes (if using).
  4. Apply Seasoning: Rub the oil mixture evenly over all sides of the chicken breasts. Place the seasoned chicken onto the prepared baking sheet, ensuring they are not touching.
  5. Initial Bake: Place the baking sheet into the preheated oven. Bake for approximately 18 to 22 minutes, depending on the thickness of the chicken.
  6. Check Doneness: Check the internal temperature by inserting an instant-read thermometer into the thickest part of the largest breast. Remove the chicken from the oven immediately once the internal temperature reaches 160°F (71°C).
  7. Rest Crucially: Immediately transfer the cooked chicken breasts to a clean cutting board or plate. Tent loosely with foil and allow the chicken to rest for a full 5 minutes. Do not skip this step.
  8. Serve: Slice the rested chicken against the grain for maximum tenderness. Drizzle with reserved fresh lemon juice if desired.