What's the secret to baking juicy chicken that is NOT dry?

you're probably leaving it in too long..also cover it with foil, and make sure there are no openings..that keeps the moisture inside.

Would have been better if you hadn't cut it up already. I start a whole chicken upside down so the juices run into the breast meat which tends to be on the dry side - and then finish it off the right way up. If you've already cut it up then I'd put the pieces cut side up for a while and close together. Don't bake on too high a temperature or alternatively, put the tray lower down in the oven and then turn the chicken portions skin side up to brown off towards the end of cooking time. The fat's immediately under the skin so if you stick a fork in them when you turn them over they should baste themselves. Don't over-cook them - but don't under-cook them either. Undercooked chicken can be a bit dodgy.

I soak mine in buttermilk for about an hour, drain off the excess then roll in seasoned bread crumbs. Let sit for 10 minutes for crust to set. Bake at 350 until it's golden brown. This is a good one for the non-stick aluminium foil.

I also like to use 1/2 crushed corn flakes with 1/2 bisquick for the crust.

If you don't want a coating, then pan fry the chicken first in a cast iron pan to get it crispy then move to the oven to finish it off. Start with the breasts, then drumsticks, thighs and wings.

Cover it with foil and watch it ... don't overcook it. Also, you may want to add a little margarine or butter (just a little) to the chicken. It's not the healthiest but it adds some flavor. Slice onion, bell pepper, celery, and other veggies to put on the chicken. That will enhance the flavor and keep it juicy as well.

I put it in my pressure cooker and you wouldn't believe how juicy it comes out. Plus it takes hardly any time. I have one exactly like in the link below.

My advice is to invest in one. I use it for beef stew, chicken and especially pork. Love it!

I use Perdue chicken and chicken parts. You can't dry them out if you try.

Other than that use a baking bag.

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as a long term solution look into one of those rotisserie ovens like the Ronco ones. They make a huge difference, the rotating spit keeps the juices circulating through the meat and the result is moist tender chicken.

Put a pan of water in the oven also! :) It also works for breads, ie banana bread. The top won't get hard and dry, it's wonderful :-)

Make sure you cover it up really good w/alum. foil and don't cook it too high at first.