Ingredients:

  • 4 (7–8oz each) boneless skinless chicken breasts
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp brown sugar

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone mat. Note: A hot oven is crucial for that immediate heat blast.
  2. Level the meat. Place the chicken breasts between two sheets of plastic wrap. Using the flat side of a meat mallet or rolling pin, gently pound the thickest parts until the meat is a uniform thickness of about 3/4 inch.
  3. Prep the surface. Pat the chicken completely dry with paper towels. Note: Moisture on the surface leads to steaming, not roasting.
  4. Apply the oil. Drizzle with 1 tbsp olive oil and rub to coat all sides of the chicken thoroughly.
  5. Mix the rub. In a small bowl, whisk together the salt, pepper, paprika, garlic powder, onion powder, oregano, and brown sugar.
  6. Season heavily. Sprinkle the seasoning rub over the chicken and press it in firmly with your hands to create the 'moisture lock' seal.
  7. Bake the chicken. Place on the sheet pan and bake for 18–22 minutes.
  8. Check the temp. Use an instant read thermometer to check until the internal temperature reaches 160°F (71°C) in the thickest part.
  9. Rest the meat. Remove from the oven and transfer to a plate. Tent loosely with foil and let rest for 10 minutes.
  10. Serve. Slice against the grain for the most tender bite.