Yesterday I answered a query by suggesting a chicken dish that uses soy sauce then another poster explained that Passover foods may not contain soy products. Sorry, I didn't know. However I then emailed a friend who a) cooks and b) is a Cantor and asked him to suggest a way of cooking chicken for 30 people in which skinned chicken will not dry out in the oven even if it hasn't been prepared by browning. Ron the Cooking Cantor says to baste the chicken with a glaze made of Kosher-for-Passover chicken broth and fruit preserves. This will keep the chicken moist and allow it to brown nicely.