I bone them out and roll them up & tie(drumstick and thigh are boned as
one). However you do lose flavour as the bone is no longer present. I
roast very slowly with a bit of liquid in pan. 250F. Brown them off first
if you like. I always do so I don't know how brown they'd be if you didn't
brown them off. When they're boned out prior to roasting and tied and
allowed to rest they slice very nicely.