This simple, oven-baked chicken breast is everything a weeknight dinner should be: quick to prep, packed with flavor, and effortlessly wholesome. Olive oil rubbed over each breast keeps the meat juicy while a blend of garlic powder, smoked paprika, onion powder, and oregano forms a savory, aromatic crust as it roasts. High heat gives the exterior a lightly golden finish while locking in moisture, and a short rest before slicing keeps every bite tender. Finished with a scattering of fresh parsley and a bright squeeze of lemon, it brings the kind of clean, herb-forward flavor that fits naturally into a Mediterranean-style plate. Pair it with a simple salad, whole grains, or roasted vegetables, and you've got a lean, satisfying centerpiece that's as good for meal prep as it is for a quick dinner. It's a reliable, feel-good staple to keep on rotation.
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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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