Bone-in vs. boneless skin-on lemon garlic chicken
You can use both skin-on, bone-in and skinless, boneless chicken in this recipe. I find that bones protect the meat from drying out just as much as the skin does. Chicken breasts are especially good for this recipe. Skin-on chicken breasts are normally sold as split breasts, with rib bones attached. So, leave them on. I know, it’s easier to eat a boneless breast but I’ll a pick juicer meat over convenience any time.
Seasoning the chicken with salt and pepper
My tendency to be precise and sometimes even scientific while cooking went sharply against the ‘sprinkle liberally with salt and pepper’ recommendation in the original recipe. What does that even mean? Won’t you end up with over-salted, over-peppered flesh? I think that 1/4 a teaspoon of kosher salt and 2-3 turns of black pepper per breast is right where it needs to be. This is for regular size chicken breasts, about 4-6 ounces each. For larger breasts, 6+ ounces, you should increase the amount of salt by about 1 1/2 to 2 times. These are guidelines and you should adjust them up or down to suit your taste.
