Chicken question - with or without skin?

Hi guys,

I have up until now only made chicken with the skin on but i am now thinking about trying it with the skin off. Has anyone else tried this and what results did they get?

From what i can tell, with the skin on, a lot of the flavour gets absorbed by the skin and less so the meat. I am thinking that by removing the skin the meat wil get more of the flavour, however do i run the risk of drying out the chicken?

Cheers,

Q.