Brine the Chicken: Stir the warm water and salt in a large bowl until dissolved. Add chicken breasts and brine for 15 minutes. Rinse under cold water, then pat dry.

Prepare the Oven: Heat the oven to 450°F (230°C). Grease a baking dish or line with parchment paper.

Mix the Lemon Butter Sauce: In a bowl, whisk together garlic, melted butter, lemon juice, and thyme until combined.

Coat the Chicken: Place chicken breasts in the baking dish. Brush both sides generously with the lemon butter mixture. Season with salt and pepper.

Add Lemon Slices (Optional): Place a few lemon slices around the chicken for extra aroma. Avoid placing them directly on top, as they can turn bitter.

Bake in Stages: Bake for 5 minutes, then remove and brush again with the sauce. Repeat this process every 5 minutes until the chicken is golden and cooked through—about 15–18 minutes total.

Check Doneness: Use a thermometer to check the thickest part of the chicken. It should register 165–170°F.

Optional Crisping: For golden tops, broil on high for 3–4 minutes at the end, watching closely.

Final Coating: Remove from oven and brush with the lemon butter mixture once more. Cover loosely with foil and let rest for 5–10 minutes.

Serve: Garnish with lemon slices and thyme sprigs. Serve warm with your favorite side dish.