Ingredients:

  • 4 cups (950 ml) Water
  • 1/4 cup (55g) Kosher Salt
  • 1/4 cup (50g) Granulated Sugar
  • 1 tablespoon Black Peppercorns, lightly crushed
  • 2 cloves Garlic, smashed
  • 1 sprig Fresh Rosemary (optional)
  • 1 Lemon, sliced (optional)
  • 2 bone-in, skin-on Chicken Breasts (about 8-10 oz / 225-285g each)
  • 2 tablespoons Olive Oil
  • 1 teaspoon Paprika
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Black Pepper
  • Salt to taste (Remember, the chicken has been brined!)

Instructions:

  1. Prepare the Brine: Combine water, salt, sugar, peppercorns, garlic, rosemary (if using), and lemon slices (if using) in a large bowl. Stir until the salt and sugar are dissolved.
  2. Brine the Chicken: Place the chicken breasts in the brine, ensuring they are fully submerged. Cover and refrigerate for 2-4 hours.
  3. Preheat the Oven: Preheat oven to 400°F (200°C).
  4. Prepare the Chicken for Baking: Remove the chicken breasts from the brine and pat them thoroughly dry with paper towels (this is crucial for crispy skin).
  5. Season the Chicken: In a small bowl, combine the olive oil, paprika, garlic powder, onion powder, and black pepper. Rub the mixture evenly over the chicken breasts, under the skin. Add a pinch of salt (remembering the brining).
  6. Bake the Chicken: Place the chicken breasts in a baking dish. Bake for 30-40 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part, using a meat thermometer.
  7. Rest the Chicken: Remove the chicken from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.