Juicy Baked Chicken Breasts

2 Preheat the oven to 425 (220 C) degrees.
0 Put [wprm-ingredient text="4 boneless, skinless chicken breasts" uid="0"] on a medium rimmed baking sheet, such as a 13 x 9 inch quarter sheet pan. Drizzle the olive oil over the chicken, then turn them over to coat both sides of the breasts with the oil.
1 Sprinkle the herbs and a generous amount of salt and pepper on both sides of the chicken breasts. Arrange the lemon halves flesh side down in the pan, around the chicken.
3 Bake 10 minutes, then flip the breasts over. Bake another 10 minutes. At this point, the breasts should feel firm to the touch and the juices in the pan should be starting to caramelize. An instant read thermometer inserted into the thickest part of the breast should read 158-160F. Keep in mind the meat will carry-over cook as it rests, so it's okay if it's a little under 165 degrees.
4 Let the chicken rest in the pan about 5 minutes. Transfer to a serving plate. Squeeze the roasted lemons over the chicken with tongs. Add a tablespoon or so of water (or chicken broth) to the baking sheet and scrape up the pan juices. Pour the juice over the chicken and serve.