Monsur Fromage du Pollet wrote:

> For all of my cooking life I have roasted or baked chicken parts at
> 350F. But recently I upped the temp to 400F as I was in a hurry that
> night. What a difference...the chicken (legs and thighs) were way more
> juicy/succulent. I will do this all the time now.
>
> Has anyone else had such a cooking revelation?

I can't call it a revelation because I picked the recipe out of a copy of
Canadian Living. It called for small chickens to be cooked at 425 F, about
1 1/2 hours. Pop one or two cloves of garlic and about 18 lemon into the
cavity. Bake it on a rack in a pan with some water (about a cup to start,
more later if needed). Squish the garlic and lemon into the cooking juices
and reduce for a sauce. Tent the chicken 10-15 minutes while making the
sauce and cut into serving size pieces.