New! Chowhound Cities: Satisfy your curiosity and your palate. Explore Cities
Home Cooking 3

Help me roast chicken parts to keep them moist

nutmegananne | Feb 29, 2012 02:26 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 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!!


Want to stay up to date with this post?

Recommended From Chowhound