Crispy Oven Roasted Bone-In Chicken Breast

2 bone-in, skin-on chicken breasts
1/2 Tbsp olive oil
1 tsp salt (1/2 tsp if the chicken is brined) (omitted)
1/2 tsp garlic powder (or granulated garlic)
1/2 tsp black pepper (freshly ground) (California Seasoned Pepper)
1 tsp dark chili powder (omitted)
1/2t Old World Seasoning (or to taste)
1/2t Justice (or to taste)
1/2 cup cooking oil (e.g. canola or vegetable oil)
Instructions
If possible, prepare the chicken brine and brine the chicken breasts for 2 to 4 hours. (didn't brine)
Preheat oven to 400F.
Dry chicken breasts with a paper towel and rub with olive oil all over.  Mix spices (of choice) together in small bowl. Evenly sprinkle salt and spices on each side (and under the skin) and gently pat to make sure the seasoning properly adheres to the surface of the chicken.
Line a baking sheet with aluminum foil. Fit a cooling rack inside the baking sheet and set aside.
Heat 1/2 cup of cooking oil (you can use olive oil or any other oil you prefer) in a large skillet over medium-high heat. Place chicken breast skin side down on the skillet and cook for 2 minutes. Flip and continue cooking for another 2 minutes.
Transfer the chicken breasts onto the baking sheet, skin side up. Pour about 1 Tbsp of the cooking oil from the skillet over each chicken breast.
Bake at 400F for about 45 minutes, until internal temperature of the meat reaches 160F.
Let rest for 5 minutes and serve.
Notes
I recommend that for optimal results you should bake the breasts to 160F internal temperature instead of 165F. As I mentioned in my How To Bake Chicken Breast post, my experiments showed that internal meat temperature keeps rising by 5 degrees during the 5 minute rest period. This will ensure that the meat is safe to eat and is optimally tender and juicy.

Original recipe (in black) from: cravingtasty.com

Maple Glazed Ham Steak

INGREDIENTS
1/4 c. maple syrup
2 tbsp. brown sugar
1 tbsp. apple cider vinegar
1 tsp. Dijon mustard
1 T. extra-virgin olive oil
1 cooked ham steak, about 1 lb.

DIRECTIONS
In a small bowl, whisk maple syrup, brown sugar, vinegar, and mustard.
In a medium skillet over medium-high heat, heat olive oil. Add ham steak and cook until golden, about 4 minutes per side.
Pour maple syrup mixture into pan and cook, turning ham a few times until fully coated in glaze.

picture from delish.com

Original recipe (that includes kale and black-eyed peas) from: delish.com

Instant Pot Dijon Dill Chicken

• 2-3 lbs of chicken thighs or breasts, boneless/skinless preferred (I used thighs and kept them whole. If you use breasts, slice them up a bit so they aren’t massive in size) (3 breasts, didn't slice)
• 1/2 stick (4 tbsp) of salted butter
• 2 cups of chicken broth (I used 2 tsp of Chicken Better Than Bouillon + 2 cups of water) (1t Penzey's Chicken Soup base)
• 1/2 cup of Dijon mustard, divided in half
• Bouquet Garni to taste
• Justice to taste
• Florida Seasoned Pepper to taste
• Juice of half a lemon (you can add the juice of a whole lemon if you want it even more lemony)  1 Small Lemon (4 oz.) = 3 tablespoons fresh juice, 1 Medium Lemon (5 oz.) = 4 tablespoons fresh juice, 1 Large Lemon (6 oz.) = 5 tablespoons fresh juice
• 4 tbsp of cornstarch + 4 tbsp of water to form a slurry
• 1/2 cup of fresh dill, chopped/ripped up (you can use more if you wish but using FRESH dill over DRY is a massive and beneficial difference here) (used dry dill 1T while cooking 1T after cooking)

If you don’t mind a much thinner sauce and want to skip out on cornstarch slurry, leave it out! Or sub in arrowroot!
This sauce goes WONDERFULLY over some white rice or brown rice!

1. Add the broth and 1/4 cup of the dijon mustard to the Instant Pot and stir until combined. Season chicken with Old World Seasoning on both sides, add the chicken to the pot and top off with the butter (Note: If you want the sauce to have an even stronger dill flavor, add the dill in now rather than waiting until Step 6)
2. Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 8 minutes. Quick release when done (For two chicken breasts set the cook time according to the size of your chicken breasts. For fresh: 8 minutes for small (7-8 ounce) chicken breasts, 10 minutes for medium (10 ounce) chicken breasts, or 11 minutes for large (12 ounce) chicken breasts.)
3. Remove the chicken with tongs, transfer to a serving bowl and set aside
4. Go back to the Instant Pot, hit “Keep Warm/Cancel” and then “Sauté” and adjust so you’re on the “More” or “High” setting. Add in the lemon juice and the remaining 1/4 cup of dijon mustard. Stir until melded
5. Once bubbling, add in the cornstarch slurry and stir immediately. After a minute of bubbling, hit “Keep Warm/Cancel” to turn the pot off. As the bubbles die down, the sauce will have thickened significantly. Let it cool for about 5 minutes
6. Stir in the dill and then pour the sauce over the chicken (Note: If you already added the dill in Step 1 and still want more, simply stir in however much more you’d like to the sauce now)
7. Enjoy over some white rice or brown rice which will pair with and sop up that luscious sauce so beautifully! Also goes great over pasta, zoodles and some veggies!

Original recipe (in black) from: pressureluckcooking.com

picture from pressureluckcooking.com