https://community.qvc.com/t5/Kitchen/Question-about-roasting-chicken/m-p/239818#M6733 <P>Hi, all -</P> <P>Just a quick question (or a few) about roasting chicken. When roasting bone-in, skin-on chicken breasts (split breasts), how do you do it to keep them moist? I usually roast them at 400 degrees for about 40-45 minutes, but they always seem to dry out so much. Any advice would be appreciated!</P> <P>Thanks in advance.</P> <P>ophelia</P> Fri, 10 Aug 2012 17:33:29 GMT the busy brunette 2012-08-10T17:33:29Z https://community.qvc.com/t5/Kitchen/Question-about-roasting-chicken/m-p/239818#M6733 <P>Hi, all -</P> <P>Just a quick question (or a few) about roasting chicken. When roasting bone-in, skin-on chicken breasts (split breasts), how do you do it to keep them moist? I usually roast them at 400 degrees for about 40-45 minutes, but they always seem to dry out so much. Any advice would be appreciated!</P> <P>Thanks in advance.</P> <P>ophelia</P> Fri, 10 Aug 2012 17:33:29 GMT https://community.qvc.com/t5/Kitchen/Question-about-roasting-chicken/m-p/239818#M6733 the busy brunette 2012-08-10T17:33:29Z