On Tue, 06 Jun 2006 12:33:26 GMT, "jw 1111"
> wrote:

>novice skinned some chicken thighs and put them in the oven placed on foil
>on a metal tray at 200 c for 35 mins or so. they seemed rather dry. what
>should i best do keep them a bit more moist next time please? thanks

The skin keeps the moisture in... if you really want to cook them
without skin/fat you have to add other liquid to keep them from drying
out unless you really enjoy eating chicken shoe leather for dinner...
the other way to keep them moist is to crumb/batter them so they have
a protective coating on them.