After 25 years of it, I officially stopped being a vegetarian sometime last month and now I’m learning how to cook chicken. I stopped eating it before I really had to cook for myself, so there’s a whole new world of recipes and tips that I’ve read about but never put into practice.
In other words: Time to be a dilettante!
So far I’ve learned that when a recipe calls for skin-on chicken, they really mean it, because that’s what browns and keeps it moist when you cook it. I’ve had success with braises and slow cookers but that doesn’t keep me from trying things like this: 
(the Smitten Kitchen version ^ )
…and getting this.
This is how we learn we need the skin! (I know that looks pink but don’t worry, the meat thermometer is my best friend in these experiments.)
Anyway, this is a fun new learning curve that also, finally, gives me enough protein in my life. I’m a little surprised by how okay I am about buying and handling meat, talking about skin, thinking about the chicken as a creature but still eating it… ¯\_(ツ)_/¯ Such is the power of protein, I guess.