Looks good, Bill except their chicken looks pretty dry. I'd definitely leave the skin on for such a recipe.

Bill/Oregon - I'd eat that chicken and noodles for sure. It's a near duplicate of how we make it. Ann makes a fine point about chicken skin. We leave a patch of skin and salt it liberally and let it set for a couple hours then rinse and dry prior to seasoning less the salt of course. Tends to get less fatty.

Another idea is to use a pocket thermometer and sear the breast on high heat until a internal temp is 160 degrees. Anything above 160 and the breasts start to dry out, skin or not, that's been my experience. To get a higher sear temp, maybe use clarified butter instead and/or add olive oil to raise the burn temp.

Blackened spice mix is really good in Bloody Mary's too.

Agreed. 160 is best for juicy chicken.