Only difference for me is that I generally find the skin browns faster than six minutes, so keep an eye on that, and then they often take a little longer then 12 minutes to cook in the oven, it's usually like 14-16 for me. Other than that, I do the recipe as designed, and then usually make something like asparagus or shishito peppers on the side.

Oh, and I can never find airline chicken breasts, and usually I can only find skin on with bone in too, but that's just meant I've had a good bit of practice taking the bones out, it's not too hard.