Pat the chicken breasts dry with paper towels. Place them in a gallon-sized zip-top bag or a baking dish with a tight-fitting lid.

In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, spice blend, and salt.

Pour the marinade over the chicken, then close the bag or cover the dish and put it in the fridge. Marinate for at least 2 hours or up to overnight.

When you’re ready to cook, set your oven racks in the middle and upper-middle positions, with the top rack about 8 inches from the broiler element.

Preheat the oven to 425ºF and line a baking sheet with aluminum foil.

Remove the chicken from the marinade and transfer it to the foil-lined baking sheet (reserve the marinade).

Bake the chicken for 20 minutes on the middle oven rack.

Remove the chicken from the oven and turn on the broiler. Spoon some of the reserved marinade on top of the chicken breasts, then return the baking sheet to the oven on the upper rack.

Broil until the chicken breasts are well browned but not charred, about 5 minutes.

Use an instant-read thermometer to check the chicken for doneness. It should register at least 160ºF in the thickest part of the breast.

If it’s not quite up to temperature yet, return the oven to its bake setting and cook the chicken for a few more minutes.

Transfer the cooked chicken breasts to a carving board or serving dish. Let the meat rest for about 5 minutes, then slice and serve.