Baked Split Chicken Breast

•  4 large bone-in chicken breast halves with skin
• 3/4 cup extra-virgin olive oil
• 1 1/2 teaspoon garlic, minced
• 1 1/2 teaspoon coarse sea salt
• 1 1/2 teaspoon cracked black pepper
• 3/4 teaspoon dried rosemary
• 3/4 teaspoon dried basil

1. Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish.
2. Refrigerate for at least 45 minutes. 
3. Meanwhile, preheat the oven to 375 degrees F 
4. Bake in the preheated oven until the chicken meat is no longer pink at the bone, and the juices run clear, 45 to 60 minutes. 
5. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F