Ingredients:

  • 4 (7 oz) boneless, skinless chicken breasts, pounded to 1-inch thickness
  • 3 tbsp extra-virgin olive oil
  • 4 cloves fresh garlic, minced into a paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 fresh lemon, for juicing

Instructions:

  1. Pat the chicken breasts completely dry with paper towels to ensure a good crust. Place the breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound the thickest part until the entire breast is a uniform 1-inch thickness.
  2. In a small mixing bowl, whisk together the extra-virgin olive oil, minced garlic paste, dried oregano, dried basil, dried thyme, smoked paprika, kosher salt, and cracked black pepper to create a fragrant herb rub.
  3. Apply the garlic-herb oil rub evenly over all sides of the chicken breasts. Arrange the poultry on a rimmed baking sheet lined with parchment paper.
  4. Roast in a preheated oven at 400°F (200°C) for approximately 20 minutes. Use an instant-read meat thermometer to ensure the internal temperature reaches 165°F (74°C).
  5. Remove from the oven and let rest for 5 minutes. Finish with a sprinkle of fresh parsley and a squeeze of fresh lemon juice before serving.