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.

I buy boneless skinless thighs, brown them well, add to a baking pan
with plenty of garlic and one can of chicken broth mixed with some dry
vermouth. Herbs too are added. Whatever I have fresh. I baste them
a lot and cook for about one hour at 375.. They come out moist and
delicious. Never fail. The resulting juices can be thickened or simply
just mopped up with bread, pasta or rice.