Ingredients:

  • 4 large boneless skinless chicken breasts (approx. 680g)
  • 2 tbsp extra virgin olive oil
  • 1 tsp fine grain sea salt
  • 0.5 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • 1 tbsp brown sugar

Instructions:

  1. Preheat your oven to 220°C. Note: High heat is vital for the crust. Place the chicken breasts between two sheets of plastic wrap or inside a large freezer bag.
  2. Gently pound the thickest part of the chicken using a mallet or heavy pan. Stop once the meat is uniform. This ensures even cooking through the entire piece.
  3. Pat each breast completely dry with paper towels. Note: Moisture on the surface creates steam, which prevents browning.
  4. In a small bowl, combine the sea salt, pepper, smoked paprika, garlic powder, onion powder, oregano, and brown sugar. Mix until no sugar clumps remain.
  5. Drizzle the 2 tbsp of extra virgin olive oil over the chicken. Massage the oil into the meat until every nook and cranny is coated.
  6. Sprinkle the spice mixture over both sides of the chicken. Press the spices into the meat firmly so they adhere to the oil.
  7. Place the chicken on your prepared baking sheet. Leave space between each piece so the hot air can circulate around the sides.
  8. Slide the pan into the center of the oven. Bake for 18 minutes until the edges are caramelized and the center is opaque.
  9. Remove the pan from the oven and transfer the chicken to a clean plate. Note: This allows the juices to redistribute. Cover loosely with foil and wait 5 to 10 minutes.
  10. Slice the chicken against the grain for the most tender bite. Serve immediately while the steam rises from the center.