Juicy, golden-crusted chicken breasts get their flavor from a bold rub of smoked paprika, garlic powder, onion powder, and oregano, all pressed into the meat before a hot, fast bake locks in the juices. Olive oil keeps every bite tender instead of dry, and that quick sear-like crust from the 425°F oven gives you real texture without any breading or fuss. A short rest before slicing keeps the juices where they belong, so every piece stays succulent from edge to center. Finished with a squeeze of fresh lemon and a scatter of parsley, it's the kind of simple, whole-food dinner that fits effortlessly into a Whole30 kitchen. Make a double batch — it reheats beautifully for salads, bowls, or a fast weeknight plate all week long.
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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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