Ingredients
4boneless, skinless chicken breaststhat have been pounded to even thickness and brined in saltwater, see easy instructions below
4clovesgarlicpeeled and minced
3Tbspbuttermelted
2Tbsplemon juicefreshly-squeezed
1tspfresh thyme leaves
1tspkosher salt
½tspblack pepperfreshly-cracked
fresh lemon slices
extra fresh thyme sprigs
Preparation
Fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed.
Add the chicken breasts and let them sit in the mixture to brine for 15 minutes.
Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.
Heat oven to 450°F.
In a medium bowl, whisk together the garlic, melted butter, lemon juice, and thyme until combined. Set aside.
Pour the melted butter mixture into a large baking dish, and place the chicken breasts on top of it in an even layer.
Use a pastry brush to brush the butter mixture all over the chicken breasts until they are completely coated on both sides.
Sprinkle each chicken breast evenly with a generous pinch of salt and pepper.
Bake for 5 minutes. Then remove the pan from the oven and brush the chicken again thoroughly with the butter mixture. Bake again for 5 minutes, remove and brush.
Bake again for 5 to 8 minutes, or until the chicken is cooked through and no longer pink.
Once the chicken is cooked, remove the pan from the oven and brush the chicken thoroughly with the butter mixture once more. Loosely cover the pan with aluminum foil, and let the chicken rest for at least 5 to 10 minutes.
Serve immediately, garnished with extra lemon slices and thyme sprigs if desired. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
