Ingredients:

  • 4 (6 oz / 170g) boneless, skinless chicken breasts
  • 1 tsp (6g) sea salt
  • 1/2 tsp (3g) black pepper
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) lemon zest
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1 tsp (2g) dried thyme
  • 1/2 tsp (1g) paprika
  • 1 lemon, sliced into rounds
  • 2 sprigs (4g) fresh rosemary, chopped

Instructions:

  1. Pat the chicken breasts completely dry with paper towels to ensure a proper crust. Season both sides evenly with sea salt and black pepper.
  2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, and paprika.
  3. Place chicken in a baking dish and pour the herb emulsion over the meat, coating every inch thoroughly.
  4. Arrange lemon slices on top of each chicken breast.
  5. Bake in a preheated oven at 400°F (200°C) for 20–30 minutes, or until a meat thermometer reads 165°F (74°C) at the thickest part.
  6. Transfer chicken to a plate and let rest for 5–10 minutes before slicing to retain juices.