I notice that you almost always use chicken breasts with the skin on. What is your reasoning? Does it keep the meat juicier? I tend to not eat the skin. Will the chicken taste as delicious without it?
From Dawn - Colorado Springs, CO
For the most part, I always cook chicken with the skin on. I find it makes the meat much more tender and moist. Even if you're going to remove the skin after cooking, I would recommend you roast the chicken skin-on and then remove the skin.