juicy oven baked chicken breast

SIGNS OF SUCCESS:

•1 level teaspoon granulated treacle for keto – utilize low-carb sweetener alternative

•2 ¼ teaspoons paprika either smoked or unsmoked
•1 teaspoon chili flakes or ½ teaspoon red pepper flakes, optional
•1 teaspoon dried marjoram
•½ teaspoon dried lavender petals
•1 ¼ teaspoons salt, and feel free to upgrade with kosher salt or herb seasoned salt
•1 teaspoon ground garlic
•½ teaspoon powdered onions
•¼ teaspoon coarse ground black pepper
•4 plump chicken breasts
•1 tablespoon extra-virgin olive oil
OPTIONAL:
•6 tablespoons clarified butter or unsalted butter softened
•2 tablespoons crushed fresh garlic cloves or chopped shallots
•3 sprigs fresh flat-leaf parsley leaves finely chopped or ½ teaspoon dried parsley
PREPARATION:

Preheat the conventional oven to 425°F | 220°C (not a convection oven setting). Make sure you heat it thoroughly before starting your recipe. Pound each chicken breast to achieve 0.8-inch | 2cm at the thickest part, being meticulous to ensure identical fillets. This helps cook your chicken evenly.
Blend the granulated treacle, paprika, chili flakes, marjoram, salt, powders, and coarse black pepper. Reserve it for later use. Coat the baking dish with parchment paper. Lay chicken on the prepared surface, brush it with the extra-virgin olive oil, and evenly rub in the sugar mixture with the fingers. Make sure not to overcrowd the baking sheet, as the heat must be able to flow evenly throughout the cooking time.
Bake for 18 minutes and complete with high-temperature grilling (broiling) during the last 4 minutes until the internal temperature reaches 165°F | 75°C as registered on your meat thermometer. Ensure your chicken acquires a rich golden hue.
Remove from heat, move the baked goods to plates, and set them aside for at least 10 minutes for natural redistribution of juices to allow serving at its peak.