Juicy chicken breasts get rubbed all over with a fragrant mix of fresh rosemary, thyme, and sweet paprika, then baked in their own herby, broth-laced juices until golden and tender. The chicken broth keeps everything moist as it roasts, so you end up with a dish that's flavorful without relying on any heavy sauces or coatings. A scatter of fresh parsley at the end brightens the whole plate and makes it feel like a restaurant-worthy dinner with almost no fuss. This one comes together with simple, real ingredients and a hands-off oven method, making it a solid, no-worry pick for a gluten free weeknight rotation. Serve it alongside roasted vegetables or a simple salad, and you've got a clean, satisfying meal that checks every box.
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Preheat the oven to 400°F (205°C). Pour the chicken broth into a 9×13-inch baking dish and set aside.
In a small bowl, stir together the olive oil, garlic-infused olive oil, rosemary, thyme, sweet paprika, and salt until combined.
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