Cooking For Engineers

[kontrol]

Hi,

Trying to figure out how I can get chicken thighs/leg quarters baked which feels like the Boston Market style chicken. I can get the glaze and color by basting but I just can't get the tenderness.

BM chicken thigh just melts in the mouth. It is super moist and falls off the bone. They use rotisserie which I can't . So have to figure out a way to make it in my Breville oven.

TIA !!

[Dilbert]

try roasting at a lower temperature - I do chicken at 250-275'F/121-135'C

takes longer, stays moist, always tender.

if you need to crisp it up, jack up the temperature at the end.....