• 4 tablespoons canola oil divided
• 2 tablespoons lemon juice
• 1-1/2 teaspoons seasoned salt
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes (optional)

To brine your chicken breasts:

• 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, or you can also also cover the bowl and refrigerate for up to 6 hours
• Remove the chicken breasts from the brine
• Rinse them with cold water then pat them dry with some paper towels

Once chicken is brined:

• In a large bowl combine 2 tablespoons oil, lemon juice and seasonings
• Add the chicken, turn to coat; cover
• Refrigerate for 1-4 hours

Once chicken is marinated:

• Preheat oven to 450°f.
• Place the chicken breasts in a single layer in a large baking dish or roasting pan
• Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink
• If you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and golden on top (keep a close eye on the chicken so that it does not overcook and/or burn.)

Once the chicken is cooked:

• Remove the pan from the oven
• Transfer the chicken to a clean plate
• Loosely tent the plate with aluminum foil
• Let the chicken rest for at least 5-10 minutes