There's nothing quite like the aroma of chicken roasting in the oven on a weeknight. It fills the house with that familiar warmth that says dinner is almost ready. I've been making this baked chicken breast recipe for years, and it's become my go-to when I need something reliable and delicious without too much fuss. Chicken breast gets a bad reputation for being dry, but that's usually because people overcook it or skip the brine. This recipe solves both problems. I start with a simple salt brine that takes just 30 minutes but makes all the difference. The salt helps the chicken retain moisture while it cooks, and the herbs infuse right into the meat. You don't need anything fancy here, just kosher salt, some fresh thyme, and rosemary if you have it. The key is getting the temperature right. I bake these at 425 degrees, which is hot enough to get a nice golden color on the outside but not so hot that the meat seizes up. A meat thermometer is your best friend here. Pull the chicken when it hits 160 degrees, then let it rest. It'll coast up to 165 while it sits, and you'll have juicy, perfectly cooked meat every time. This works beautifully for Shabbat dinner alongside roasted vegetables or a simple rice pilaf. During the week, I'll slice leftovers for sandwiches or toss them into salads. The herb coating gives it enough flavor to stand on its own, but it also plays well with whatever sides you have on hand.