First, pat the chicken breasts thoroughly dry with paper towels; this is crucial for achieving that wonderfully crispy skin. In a small bowl, combine the olive oil with the minced garlic, Italian seasoning, granulated onion, granulated garlic, paprika, sea salt, and black pepper to create a flavorful rub. I find that freshly ground black pepper always makes a difference in terms of flavor. Then, carefully loosen the skin on each chicken breast and rub about half of the seasoning mixture directly onto the meat under the skin, then pull the skin back into place. Distribute the remaining seasoning mixture evenly over the outside of the chicken skin.

Preheat your oven to 400°F (200°C) to ensure a hot cooking environment for proper browning and crisping. While the oven preheats, line a baking sheet with foil or parchment paper for easier cleanup, then place an oven-safe wire rack on top of it. This setup allows air to circulate around the chicken for even cooking and extra crispy skin. Place the seasoned chicken breasts directly on the wire rack.

Roast the chicken in the preheated oven for 45-50 minutes, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the breast. About 10 minutes before the chicken is done, I like to sprinkle the fresh rosemary and thyme over the chicken, allowing the herbs to gently warm and release their aromas into the pan drippings for a lovely aromatic finish. Once cooked, remove the chicken from the oven.

After removing the chicken from the oven, it's crucial to let it rest for 10-15 minutes on a cutting board or serving platter. This resting period allows the juices to redistribute throughout the meat, ensuring the chicken remains tender and moist. Once rested, the chicken is ready to be served, perhaps with a simple side dish to complement its rich flavors.