(1) Bone-in thighs are optimal for this recipe because of the skin and the tenderness of dark meat. However, I substituted for a few breasts and it worked just as well. Just be sure to adjust the cooking times as breasts take less time to cook.
(2) The cooking time will heavily depend on the size of the chicken. The recommended safe temperature is 165(f) but you could remove from the oven a few degrees before reaching as the chicken will continue to cook while resting.