1. In a bowl combine olive oil, garlic, smoked paprika, salt, black pepper, lemon juice and dried oregano or thyme to make the marinade.

2. Place chicken breasts in a resealable bag or shallow dish and pour the marinade over them, coating evenly.

3. Refrigerate and marinate for at least 30 minutes, up to 4 hours.

4. Preheat the oven to 425°F and line a baking sheet with foil, then place a wire rack on top and grease lightly.

5. Arrange marinated chicken breasts on the rack in a single layer, leaving space between each.

6. Bake for 15–18 minutes depending on thickness, then switch on the broiler for 2–3 minutes to develop grill marks.

7. Use a meat thermometer to ensure the internal temperature reads 165°F at the thickest part.

8. Remove the chicken from the oven and let it rest for 5–7 minutes to allow juices to redistribute.

9. Slice or serve whole with your choice of sides.