Ingredients:
- 4 large Boneless, Skinless Chicken Breast
- 2 Tbsp Olive Oil (or Grapeseed/Avocado Oil)
- 1 tsp Coarse Sea Salt (or Kosher Salt)
- ½ tsp Freshly Ground Black Pepper
- 1 tsp Dried Thyme
- ½ tsp Dried Rosemary (crushed)
- 1 tsp Garlic Powder
- 1 Tbsp Unsalted Butter (optional)
Instructions:
- Preheat and Prepare: Set oven temperature to 425°F (220°C). Line a baking sheet with parchment paper for easy clean-up.
- Dry the Chicken: Pat the chicken breasts thoroughly dry on all sides using paper towels. This is a crucial step for achieving a proper 'roast' instead of 'steam'.
- Trim and Even: If the breasts are very uneven, gently pound the thickest part down slightly so the piece is uniform in thickness.
- Seasoning Rub: In a small bowl, combine the olive oil, salt, pepper, thyme, rosemary, and garlic powder.
- Coat: Rub the seasoning mixture generously over all surfaces of the chicken breasts. Place them on the prepared baking sheet, ensuring they are not touching.
- Initial Roast: Place the chicken in the preheated oven. Roast for 10 minutes.
- Add Butter (Optional): After 10 minutes, quickly remove the tray. Place a small pat of butter on top of each breast (if using). Return to the oven.
- Monitor Temperature: Continue roasting for another 8–10 minutes. Begin checking the internal temperature after 8 minutes. Insert an instant-read thermometer into the thickest part of the breast.
- Achieve Doneness: The chicken is done when the internal temperature reaches 165°F (74°C). (You may pull the chicken at 160°F (71°C), as carryover cooking will raise the temperature during the rest.)
- The Critical Rest: Immediately remove the chicken from the baking sheet and place it on a clean cutting board or plate. Tent loosely with foil and let rest for 5 minutes. Do not skip this step!
- Slice and Serve: Slice the chicken breast against the grain, or serve whole. Drizzle any accumulated resting juices over the sliced meat. Serve immediately.