Unfortuneatly one of the main reasons that you get such tender juicy baked chicken in a resturant is because they cook it with the skin on. This keeps all of the moisture in thus preventing probally 95 percent of the dryness that you are incountereing. Ok here is the problemn with that, if you cook the chicken with the skin on it may taste alot better BUT it will have a much higher fat content as well. Yeah the old saying is true that if it taste good it's bad for you. Well let ol' IC fill you in on a little secret. If you have a steamer you can steam the meat although this useually leaves little room for spices. So you have to steram the meat until it is justtttt abou6t done. Almost done in fact, then place the chicken into a baking dish with any spices that you choose and pop it into the oven BUT not to long or you wind up with dry chicken again.

Another simpler way is just to bar-b-que the chicken oon a grill. The heat from a grill is not as intenese as it would be inside a closed oven.

IC

Or you could come on over this weekend. Me and the guy's are bound to be cooking some kind of dead bird on the grill!