Step 1

Preheat oven to 425F

Step 2

Pat chicken dry with paper towels. Pound or cut to a similar size if needed.

Step 3

Mix the remaining ingredients together in a small bowl to create a paste.  Place chicken on a parchment-lined sheet pan and brush all sides generously with the paste, pouring any remaining marinade over the breasts.  (You can also bake in a baking dish, only if there is ample room for heat to circulate. A rimmed sheet pan will make cooking faster and more even. ) Let chicken rest on the counter and come to room temp while oven preheats. Make sure oven is HOT!

Step 4

for roughly 18- 20 minutes. Smaller breasts, check at 16 minutes, medium breasts at check 20-22, larger breasts may take up to 25-30 minutes. Check for doneness at the thickest part of the biggest breast, using a thermometer  (165F). Or see post above for how to tell if the chicken is cooked without a thermometer.

Step 5

Let chicken rest for 8-10 minutes, tenting with foil if you like.

Step 6

Serve immediately or refrigerate for up to 4 days for midweek meals.