Oven baked chicken breast

Lulu's tips for the perfect baked chicken breasts:

• I like to bring the chicken out of the fridge about 20 minutes before cooking. Taking the chill off helps it cook more evenly and keeps the meat juicy.
• A few simple flavourings can make all the difference. I'll often tuck slices of lemon, garlic cloves and a few sprigs of thyme or rosemary around the chicken as it bakes to infuse it with plenty of flavour.
• Rather than relying on cooking times alone, it's worth using a meat thermometer whenever you can. Once the thickest part of the chicken reaches 75C, it should be perfectly cooked without the risk of drying out.
• I always let the chicken rest for 5-10 minutes before slicing. It gives the juices time to settle back into the meat, making every bite more tender and succulent.
• Baked chicken breasts are great for serving in a variety of dishes. I'll enjoy them with roasted vegetables, salad or rice for dinner, then slice any leftovers into sandwiches, wraps or pasta salads for an easy lunch the next day.