Sometimes I look at a package of chicken breast and just sigh. I mean, I get it — it's easy, convenient, and a wonderful blank slate for pairing with vegetables and sides. You don't even have to think about. And believe me, there are many times when I don't want to think about dinner either.
So when I do make chicken for dinner, I do one little thing differently: I go for skin-on and bone-in, and for good reason — split bone-in chicken breasts give you more of that roasted flavor with really no more work on your end.
from Recipe | The Kitchn http://ift.tt/20A49K9
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