Juicy Oven Baked Chicken Breasts

Ingredients



FOR THE CHICKEN BREASTS

4 (1 pound) boneless, skinless chicken breasts
4 cups lukewarm water about 90 to 105 degrees Fahrenheit
1/4 cup salt
1 tablespoon olive oil





CHICKEN SEASONING BLEND

1/4 teaspoon salt, (optional - chicken will have absorbed some of the salt from the salted water)
1/4 teaspoon fresh ground pepper
1/2 teaspoon smoked or sweet paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried parsley
fresh chopped parsley, for garnish














Instructions

• Preheat oven to 425F.
• Place chicken breasts in a large bowl and set aside.
• In a large measuring cup or a mixing bowl combine lukewarm water and salt; stir and pour over chicken breasts. Set aside for 20 to 30 minutes. You can also also cover the bowl and refrigerate for 2 hours.
• In the meantime, prepare the Chicken Seasoning Blend.
• Combine salt, fresh ground pepper, paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried basil, dried rosemary, and dried parsley in a small bowl; using a fork, stir around the seasonings until thoroughly incorporated. Set aside.
• Pour out the salt water and rinse each chicken breasts under cold water; pat dry with paper towels.
• Place the chicken breasts in a baking dish and rub the olive oil all over each chicken breast.
• Sprinkle seasoning blend evenly over the chicken breasts on all sides. You don't have to use the entire seasoning blend; use as much as you like.
• Transfer to the oven and cook for 22 to 25 minutes, or until internal temperature reaches 165F. Thinner breasts will need less time, thicker breasts might need a little more time in the oven. Start checking for doneness at the 20 minute mark.
• For a browned, crispy top, set your oven to broil on high for the final 4 minutes and broil the chicken until golden on top.
• Remove from oven and transfer chicken breasts to a serving plate.
• Let chicken rest for 10 minutes before cutting.
• Garnish with fresh chopped parsley and serve.

source : site