Brine the chicken (optional but transformative): In a large bowl, dissolve the salt and sugar in the cold water. Submerge the chicken breasts completely, cover, and refrigerate for 30 minutes. You'll notice the flesh becomes slightly firmer and paler as it absorbs the brine—this is the first sign of tender meat to come.

Preheat and prepare: Set your oven to 200°C (400°F). While it heats, pat the chicken dry with kitchen paper. The surface should feel tacky, not wet—this is crucial for a golden crust. In a small bowl, mix the olive oil, minced garlic, thyme, rosemary, smoked paprika, and black pepper into a fragrant paste.

Season the chicken: Rub the paste all over each breast, massaging it gently into every crevice. The smell of garlic and herbs rising as you work is the first real promise of the meal to come. Place the breasts in a 9x13 inch baking dish, leaving a little space between each piece so the heat can circulate.

Roast until golden and sizzling: Slide the dish into the oven and bake for 20 minutes. At this point, the kitchen will be filled with a warm, herbaceous aroma. Remove the dish, top each breast with a small knob of butter, and squeeze the lemon juice over the top. Return to the oven for another 5–10 minutes. The chicken is done when the internal temperature reaches 74°C (165°F) and the juices run clear when pierced—listen for a faint sizzle as the butter bubbles.

Rest before slicing: Transfer the chicken to a cutting board, tent loosely with foil, and let it rest for 5–7 minutes. During this time, the juices redistribute throughout the meat, ensuring every bite is moist. You'll see the flesh relax and the surface become glossier.

Slice and serve: Carve each breast against the grain into thick slices. The knife should glide through with little resistance, revealing a tender, juicy interior. Spoon any pan juices over the top and garnish with fresh parsley.