Set your oven to 425°F (220°C). Don’t skip this step — preheating is not a suggestion, it’s the law of juicy chicken.

Prep the Chicken

Pat those chicken breasts dry with paper towels. (Moisture = sad, soggy chicken.)

Drizzle olive oil on both sides, then rub in all your seasonings like you’re giving it a spa day.

Flatten if Needed

If your chicken looks like it’s been skipping leg day (one side thick, one thin), give it a few gentle whacks with a meat mallet or rolling pin. This ensures even cooking — no dry edges, no raw centers.

Bake It, Baby

Place the chicken on a parchment-lined baking tray. Pop it into the oven for 18–22 minutes, depending on thickness.

Pro tip: Don’t keep opening the oven to peek — it’s chicken, not a movie.

Check for Doneness

Internal temperature should hit 165°F (74°C). No thermometer? No problem. Cut into the thickest part — if it’s no longer pink and juices run clear, you’re golden.

Rest & Relax

Let it rest for 5–10 minutes. Seriously, don’t skip this. It lets the juices redistribute, which is a fancy way of saying your chicken stays moist and magical.

Serve It Up

Slice it, drizzle with lemon juice, sprinkle parsley, and feel like the culinary legend you are.