This recipe is so versatile and easy and should absolutely become one of your favorites. My favorite herb to use with this dish is thyme, but I've also used rosemary and sage and find it just as yummy. Don't be afraid to really massage the seasonings into the meat on top of and under the skin. I remove the skin before eating, but I keep it on while roasting because it will keep the meat nice and moist. If you prefer to take the skin off, you can always cover the baking pan with aluminum foil or parchment paper to keep the moisture locked in. This is a really nice recipe to make over the weekend to pull from for quick sandwiches, salads or snacks. Enjoy!