Crispy Herb-Infused Chicken with Roasted Garlic and Lemon Butter Sauce

Preheat your oven to 400°F (200°C).

In a small bowl, combine 1 tablespoon of dried thyme, 1 tablespoon of dried rosemary, 1 teaspoon of garlic powder, and 1 teaspoon of salt.

Pat 4 boneless, skinless chicken breasts dry with paper towels and rub the herb mixture evenly over both sides of each breast.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.

Once the oil is hot, add the chicken breasts and sear for 4-5 minutes on each side until golden brown.

While the chicken is cooking, slice 1 head of garlic in half horizontally and place it in the skillet alongside the chicken.

Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

Remove the skillet from the oven and transfer the chicken to a plate to rest.

Squeeze the roasted garlic cloves into a small saucepan and add 1/4 cup of unsalted butter and the juice of 1 lemon.

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Heat the saucepan over low heat, stirring until the butter is melted and the mixture is well combined.

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Slice the chicken and drizzle the roasted garlic lemon butter sauce over the top.

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Garnish with fresh parsley and lemon wedges before serving.