Ingredients:

  • 2 tbsp olive oil
  • 1/4 cup fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 lb boneless, skinless chicken breasts
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp onion powder

Instructions:

  1. Use a meat mallet or a heavy skillet to gently pound the thickest part of the chicken breast until it is an even thickness.
  2. Pat the chicken dry with paper towels. Whisk the olive oil, lemon juice, minced garlic, dried oregano, and smoked paprika in a bowl and coat the chicken thoroughly. Let it sit for 15 minutes at room temperature.
  3. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  4. Sprinkle the kosher salt, cracked black pepper, and onion powder evenly over both sides of the marinated breasts.
  5. Place the chicken on the baking sheet and bake for 18–22 minutes until the edges are light golden brown and juices run clear.
  6. Remove the chicken from the oven the moment the internal temperature reaches 160°F (71°C).
  7. Transfer the meat to a plate and tent loosely with foil; let it rest for 5–10 minutes to allow juices to redistribute.