oven heat for chicken

Thanks for all the replies. I realise I've been cooking it with the oven too hot.
Never thought about testing the temperature of the inside. Basting is also important.And also maybe marinating overnight in some mix including oil. Plus plenty of onion.

I cook my chicken upsidedown so the juices go into the breast.
150 for around an hour and a half,depending on the size.

Not dried-our. That should read dried-out.

I've not had dried-our chicken pieces since I was given a good food thermometer as a present. Whatever temperature you cook it at - for a fast or slow cook - the inside has to be at 74 degrees C. That is usually sooner than you expect, so most chicken gets over-cooked and dry. The Christmas after the one when I was given it, I bought three as gifts. Each of the recipients has said since that at first they thought "A nice gadget, but it won't get much use!" but has found it absolutely indispensible.

(PS the make of my thermometer is Superfast Thermal Pen 3 - and no, I don't get any commission for mentioning it.)

180 for 90mins to stop it drying a pot of water in the pan with foil over the whole pan to keep the steam in. Take foil off after 60 mins a bit less for a fan oven.

I cook my chicken, whole or pieces, Gas 6. About hour and half for whole one and 30/45 mins depending on size for pieces.

Fan 180 for a whole chicken - one and a half hours.
45 minutes for chicken pieces.
Lots of basting too.

I cook mine at 170* which is gas mark 3 or 4 .