Preheat the oven: Set to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup. Place a wire rack on top if you have one.

Prep the chicken: Pat the chicken breasts dry with paper towels. If one end is much thicker, cover with plastic wrap and gently pound to an even 3/4–1 inch thickness.

Season generously: Drizzle both sides with olive oil. Mix salt, pepper, garlic powder, paprika, and optional onion powder and herbs. Sprinkle evenly over both sides, pressing to help it stick.

Arrange for airflow: Place the chicken on the rack or directly on the lined sheet, giving each piece space. This helps browning and prevents steaming.

Bake: Cook for 14–18 minutes depending on thickness. Start checking at 14 minutes. An instant-read thermometer should read 160–162°F in the thickest part when you pull it out. It will rise to 165°F as it rests.

Optional quick broil: If you want more color, broil for 1–2 minutes at the end. Watch closely to avoid burning.

Rest: Transfer to a plate and tent loosely with foil. Let rest for 5–8 minutes. This step keeps the chicken juicy.

Slice and serve: Slice against the grain. Finish with a squeeze of lemon and a sprinkle of fresh herbs if you like.