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Preheat the oven to 450 degrees.
In a large bowl, add the chicken along with all the remaining ingredients. Toss it together until the chicken is evenly coated on both sides. Scrape off any extra marinade in the bowl and add it in with the chicken.
Stack the chicken into even layers in a greased loaf pan. Bake uncovered for 30 minutes, then cover with foil and bake an additional 10-15 minutes, or until the internal temperature at the thickest point reaches 165 degrees.
Remove the loaf pan from the oven and pour the pan juices into a bowl. Then, pour the bowl of juices back over the top of the chicken in the loaf pan. Pour the juices back into the bowl and set aside. (This allows the top of the chicken to get coated in those yummy pan juices - save them for later to add a little back to the chicken when you store it in the fridge or for reheating to keep it moist.)
Let the chicken rest for 10 minutes. To slice, turn the pan onto a cutting board and use a knife to shave or thinly slice the chicken. I find inserting a few toothpicks first helps the loaf of chicken to stay steady while slicing.
Store in an airtight food storage container with some of those reserved pan juices. The chicken will keep in the fridge for up to four days.