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

As everyone has said, keep the skin on. Additionally, you may want to
score the skin (slash with a sharp knife, but don't cut all the way
through to the meat) several times to allow the fat to render/drain,
and you end up with crisper skin. Mmmmmm....roasted chicken thighs
with crispy skin are heaven!

Sandy