Lemon-Infused Baked Chicken Breasts

Combine softened butter, freshly squeezed lemon juice, a pinch of paprika, some dried oregano, garlic salt, and a few grinds of salt in a bowl to create a marinade. Pour this mixture into an airtight container and transfer the contents to a resealable plastic bag. Add boneless, skinless chicken breasts and coat them evenly with the marinade. Remove as much air as possible from the bag before sealing it tightly. Refrigerate for 3 to 4 hours, allowing the flavors to meld.

Next, preheat your oven to a moderate temperature of 325 degrees F (165 degrees C). Carefully lift the chicken breasts out of the marinade and place them in a suitable baking dish, skin-side up. Pour any remaining marinade around the chicken to ensure it's well-coated.

Place the chicken in the preheated oven, uncovered, and bake until it reaches a safe internal temperature. The chicken should be no longer pink at the bone, and the juices should run clear when you cut into it. To check for doneness, insert an instant-read thermometer into the thickest part of the breast near the bone. The internal temperature should read 165 degrees F (74 degrees C).