Juicy Oven Baked Chicken Breasts

Originally found at diethood.com, these are my wife's favorite!

Ingredients

Favorite Oven Baked Chicken

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 - the 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

  1. Preheat oven to 425º  F
  2. Place chicken breasts in a large bowl and set aside
  3. 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 cover the bowl and refrigerate for 2 hours
  4. 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 until thoroughly mixed
  5. Pour out the saltwater and rinse each chicken breast under cold water; pat dry with paper towels
  6. Rub the olive oil over the chicken breasts, cover them with the seasoning blend, and place them in a baking dish
  7. Transfer to the oven and cook for 22 to 25 minutes, or until the internal temperature reaches 165º F. Thinner breasts will need less time, thicker breasts might need a little more time - start checking the temperature at the 20-minute mark
  8. 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
  9. Remove from oven and transfer chicken breasts to a serving plate
  10. Let chicken rest for 10 minutes before cutting
  11. Garnish with fresh chopped parsley and serve