Ingredients:

  • 2 boneless, skinless chicken breasts (about 6-8 oz each)
  • 1 teaspoon kosher salt (5ml)
  • ½ teaspoon freshly ground black pepper (2.5ml)
  • ½ teaspoon garlic powder (2.5ml)
  • ½ teaspoon onion powder (2.5ml)
  • ½ teaspoon dried thyme (2.5ml)
  • ½ teaspoon paprika (2.5ml)
  • 1 tablespoon olive oil (15ml)

Instructions:

  1. Combine salt, pepper, garlic powder, onion powder, thyme, and paprika in a small bowl. Pat the chicken breasts dry with paper towels. Generously rub the spice mixture all over the chicken. Wrap loosely in plastic wrap or place in a resealable bag and refrigerate for at least 1 hour, or up to overnight.
  2. Preheat oven to 400°F (200°C).
  3. Remove chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Drizzle chicken breasts with olive oil.
  4. Place the chicken breasts on a baking sheet (lined with foil or parchment for easy cleanup). Roast for 20-30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. Important: Do not overcook!
  5. Remove the chicken from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender breast. Tent loosely with foil while resting.