Preheat and prep: Set your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly oil it. Pat the chicken dry with paper towels.

Optional quick brine (15 minutes): In a large bowl, dissolve 3 tablespoons kosher salt in 4 cups warm water. Submerge the chicken for 15 minutes. Rinse under cool water, then pat very dry. This step helps keep the meat juicy.

Flatten for even cooking: If your chicken breasts are uneven, place them between two sheets of parchment and gently pound the thick end with a mallet or rolling pin until the thickness is even—about 3/4 inch. Even thickness = even cooking.

Season: Rub both sides with olive oil. In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, and oregano. Sprinkle evenly on both sides. Add a pinch of red pepper flakes or lemon zest if you like a kick or brightness.

Roast: Place on the prepared pan with space between pieces. Bake for 14–18 minutes, depending on thickness. Start checking at 14 minutes.

Check doneness: Use an instant-read thermometer in the thickest part. Target 160°F (71°C); the temp will rise to 165°F (74°C) as it rests.

Rest: Transfer to a plate, tent loosely with foil, and let rest 5–7 minutes. This locks in juices.

Finish and serve: Slice against the grain. Add a squeeze of lemon and parsley if you like. Pair with roasted veggies, salad, rice, or whole grains.