This is a straightforward, no-fuss dinner built entirely from pantry spices and simple technique, which makes it an easy one to trust on a gluten free table. Chicken breasts get rubbed with olive oil and a bold blend of smoked paprika, garlic powder, onion powder, and oregano, then roasted hot and fast until the outside turns golden and the inside stays juicy. There's no batter, no breading, no sauce to question — just clean protein and seasoning doing all the work. A quick rest before slicing keeps every bite tender, and a squeeze of fresh lemon and a scatter of parsley brighten the whole plate. It's the kind of reliable, fuss-free recipe you can lean on all week, and it fits naturally into a gluten free routine without any special planning.
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Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil.
In a small bowl, stir together the kosher salt, black pepper, garlic powder, smoked paprika, onion powder, and dried oregano until combined.
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