Juicy Oven-Baked Chicken Breast

Method

1. 01

   Step 1: Even out the breasts

   Cover the breasts with cling film and give the thick end a few whacks with a rolling pin until each is an even 2 cm thick. This stops the thin tip drying out while the thick part finishes cooking.

2. 02

   Step 2: Brine the chicken

   Stir the salt into the cool water until fully dissolved. Submerge the chicken and refrigerate for 30 minutes, no longer, or it will turn too salty. Meanwhile, heat the oven to 220°C (425°F).

3. 03

   Step 3: Season

   Lift the chicken out of the brine and pat it thoroughly dry with paper towels. Mix the oil, paprika, oregano, garlic and pepper and rub it evenly over every side. Don't add salt; the brine has taken care of that.

4. 04

   Step 4: Bake

   Arrange the breasts in a baking dish or on a lined baking sheet, 3 cm apart. Bake on the middle shelf for 16–20 minutes, until the surface looks matt and is lightly browned at the edges.

5. 05

   Step 5: Check for doneness

   Push a thermometer into the thickest part and take the chicken out at 72°C (162°F); it will climb to 74°C (165°F) as it rests. No thermometer? Cut into the thickest part: the meat should be white with no pink and the juices clear.

6. 06

   Step 6: Rest and slice

   Cover loosely with foil and rest for 5 minutes so the juices settle back into the meat. Slice across the grain into 1 cm slices, spoon over the juices from the dish and serve with lemon wedges.