Each piece of skin contains 69 calories and six grams of fat, so it makes sense to separate it from the breast before popping it in the oven, right?

Not really. The skin locks in moisture, so you get tender, more flavourful chicken for not a lot of extra calories.

Don’t remove the skin until right before serving, and the chicken won’t need as much calorie-rich sauce, salad dressing, or mayo.

The exception, however, is if you’re making a soup or a casserole. The fat from the skin will drain into the dish, so peel it off beforehand.