> wrote in message
oups.com...
>
> 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

Hi, Sandy, you can have mine. It's all white meat for me. Crispy fatty
skin? No way. I always marvel at different tastes in food.

Now I understand what the hi/low broil is used for. Hi is 550º and Low is
450º, making for a moister piece of meat.
Just learned that here.
Dee Dee