Preheat the oven to 375°F. Line a baking sheet with aluminum foil. Spray the aluminum foil with cooking spray.

Rinse and pat dry the chicken breasts and place onto the baking sheet. Drizzle with olive oil, and season liberally with garlic salt and freshly ground black pepper.

Place the chicken into the oven and set the timer for 35-40 minutes depending on the weight of your chicken. These chicken breasts were just under 4 pounds and they were perfectly done in 38 minutes. If the weight of your chicken is less than 4 pounds or greater than 4 pounds, you'll need to adjust your cooking time accordingly.

Adjust in 5 minute increments to be safe. The recommendation is, to cook chicken to an internal temperature of around 165°F or until the juices run clear.

Remove from the oven and place a loose piece of aluminum foil over the chicken breasts to tent them. This is an important step, this allows the escaped juices to reabsorb into the meat making it tender and flavorful.

After resting 15 minutes, move the chicken to a cutting board. Using a sharp knife, cut along the bone and remove the chicken breast meat in one large piece.

Some of the chicken will be left on the bone, this can very simply be removed by using your clean hands.

Cover tightly and store in the refrigerator.

For a Lemon-Thyme variation: Drizzle with olive oil then sprinkle lightly with garlic salt and lemon pepper.

Tuck fresh lemon slices under the skin along with sprigs of fresh thyme. To prevent over browning the fresh thyme, tuck it under the skin

Bake accordingly.