Quote:
Originally Posted by NemesisX
350 I think. I usually just pull up a food network recipe and follow their instructions exactly. If they say cook at X temp for Y-Z hours (where Y < Z), I'll go with the lower one (Y).
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Try cooking at a higher temperature, but for a shorter duration of time, if you don't leave it in too long, it will not be dry. Don't go by recipe guidelines alone, use common sense to determine when it's done. Preheat your oven to 400, or even 450, put the chicken in, and set the timer for 30 minutes, after the timer beeps check the chicken, if it's not done, put it back in for another 10 minutes then take it out and cut it open, and check it again, repeat the process until it's done. Depending on the cut of the chicken, the cooking times will vary...