Brine the chicken. (DO NOT SKIP THIS PART) Fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is dissolved. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry.
Season the chicken. Place the chicken breasts in a single layer in a large baking dish. Brush both sides (turning once) evenly with olive oil. In a separate small bowl, whisk salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken on both sides.
Bake. Bake for 17-20* minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, pierce the thickest part of the breast with a thermometer. Chicken should be cooked to 165°F.
Notes
To make the skin a bit crispier, set your oven to broil and broil for the final 3-5 minutes of the cooking time