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Help me roast chicken parts to keep them moist

nutmegananne | Feb 29, 201202:26 PM

Ok, so here are the variables...I've got bone-in, skin-on chicken parts (breasts, thighs). I want to roast them, probably seasoned with italian seasonings, and drizzled with melted butter. But I'm not sure of a few things...do I do it covered, uncovered, or start with with and go to the other? What temp? I know I can start a whole chicken at about 450 for a bit and then lower to 375 for the duration, but is that ok for parts?? I'm looking for simple but good and tender chicken.

Thanks in advance for your advice!!


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