Cooking some chicken last night

aconner, First of all, let's tackle that taste problem. Before you cook your chicken, you will always need to remember to marinade season your chicken at least 2-3 hours before you roast, grill and/or fry it. If the bird is rather big than you will need to more time for the marinades to set in, probably a day. You will have to marinade both the outside and the insides (reach into the cavity). Then, put in back to the fridge not the freezer for the marinades to work. Second, moisture and texture. For roasting, before you pop that chicken into the oven, please remember to seal up the cavity with a tooth picks or sew it up. You will also need to place a bowl of water in the oven to prevent the bird from drying up too fast. You will need to bask the bird every now and then with the drippings on the sauce pan from the roast. For an average size I did it 5 times till it became golden brown. You must also remember to have the correct temperature setting ideally 350C and timing about 2 hours or basing on the texture color of the meat. As for the potatoes, you can put it into the oven with the chicken from the beginning and should be almost good together with the chicken. For grilling you will need to constantly coat the surface with butter or oil, and turning it ever now and then to have it evenly cooked. Your fire has to be well controlled in the medium range. Hope the above pointers will be of help here. Take care.

I am horrible at cooking chicken too. The best way I make it is on the bbq, but that season is winding down. I have never made chicken leges in the crock pot. I bet they were really moist too. As for baked potatoes....I never make them because I can't get them to come our cooked right for me.

I use pepper or pepper and garlic and sprinkle that on the chicken and put it in side foil i use the foil like a pocket..oh and i put a pat of butter on the chicken too, and bake it, good flavor and always juicy..your way soudns yummy to though;.