In a large bowl, combine 4 cups of room temperature water and the salt. Stir until the salt is dissolved.

Add the chicken breasts, making sure they are fully submerged. Brine for at least 30 minutes and up to 2 hours. (Cover and refrigerate if brining for more than 30 minutes.)

Heat the oven to 425 degrees and line a sheet pan or large baking dish with parchment paper. While the oven heats, remove the chicken breasts from the brine and pat them dry with paper towels, discarding the brine. Place the chicken breasts on the prepared pan. Drizzle generously with olive oil, flipping chicken so both sides are coated. Sprinkle with the dried oregano, garlic powder, paprika, if using, and some black pepper.

Bake for 20 to 25 minutes, until an instant-read thermometer inserted into the thickest part of the breasts reaches 165 degrees. Rest for 10 minutes before slicing into the chicken and serving.