Prep the chicken: If the breasts are very thick on one end, pound them to even thickness (about 3/4 to 1 inch) using a meat mallet or rolling pin. This helps them cook evenly.

Quick brine (optional but recommended): In a large bowl, mix 4 cups of water with 4 tablespoons kosher salt until dissolved. Add the chicken and let it sit for 15–30 minutes. Rinse briefly and pat very dry with paper towels. Dry chicken equals better browning.

Preheat the oven: Set to 425°F (220°C). Line a sheet pan with parchment or lightly oil a baking dish to prevent sticking.

Make the seasoning mix: In a small bowl, combine 1.5 teaspoons kosher salt, 1 teaspoon black pepper, 1.5 teaspoons garlic powder, 1 teaspoon onion powder, 1.5 teaspoons paprika, and 1 teaspoon dried oregano. Add the zest of half a lemon for brightness.

Oil and season: Drizzle 1–2 tablespoons olive oil over the chicken. Rub the seasoning mix all over, coating both sides evenly. Place breasts on the pan with space between them.

Bake: Cook for 16–20 minutes, depending on thickness. Start checking at 16 minutes. The chicken is done when the thickest part reaches 165°F (74°C) on an instant-read thermometer.

Rest: Remove from the oven and squeeze the juice of half a lemon over the top. Let the chicken rest for 5–8 minutes so the juices redistribute. Don’t skip the rest.

Slice and serve: Slice against the grain for the juiciest bites. Spoon any pan juices over the slices.