Preheat your oven to 200°C (390°F). Gather your baking dish and a meat thermometer, then pat the chicken breasts dry with paper towels to remove excess moisture.
Pound the thicker end of each chicken breast to an even thickness of about 2.5 cm (1 inch). This helps the chicken cook uniformly and stay juicy.
In a small bowl, combine salt, pepper, herbs, and a tablespoon of olive oil. Mix well to create a simple seasoning paste.
Rub this mixture all over each chicken breast, ensuring every surface is coated evenly. This layering of flavors helps keep the chicken moist and flavorful.
Place the seasoned chicken breasts into the baking dish. Drizzle a little more olive oil over the top and squeeze fresh lemon juice over each piece for brightness.
Bake uncovered for about 20-25 minutes, until the edges are golden and the juices run clear when pierced with a knife. Check the internal temperature; it should reach 75°C (165°F).
If the chicken begins to brown too quickly, tent it loosely with aluminum foil. Use tongs to baste with the pan juices to keep it moist and flavorful.
Once cooked, remove the chicken from the oven and let it rest under foil for 5 minutes. Resting helps the juices redistribute, ensuring each bite is juicy and tender.
Slice the chicken against the grain and serve immediately, garnished with a light sprinkle of sea salt if desired. The surface should be lightly caramelized, and the meat moist inside, ready to enjoy.
