I much prefer white chicken meat but when I roast the breasts they come out dry.
My favorite roasted chicken is Marcella Hazan's: you roast the whole chicken breast side down (lemons inside) then the rest of the time, breast side up. There is no oil, no butter and the breast meat is perfection. Has anyone tried roasting breasts skin side down for the first half of the time?
What's your best advice?