Again, I put the thermometer into the breast meat, placing the tip right next to the thigh joint, and pull the bird when the temp reaches 155' F. Like the others, I let it rest 15 minutes before carving. Unlike some, I don't flip the bird. I cook it breast-side up for the entire cooking time. The meat is so juicy, it will squirt you when you bite it. It doesn't matter if I'm giving it a bit of smoke over a divided charcoal Bed on my Webber, or baked/roasted in the oven. It comes out the same.
If you have the time, and you're still having trouble with dry meat, try this. Roast the chicken the day before, making sure to follow the above directions. Carve the meat and place into the roasting pan, or other suitable pan with all of the meat juices that accumulated in the pan. Add enough water to the pan juices to cover. Place int the fridge until the next day, and heat in the juices at 200', until warm enough to eat . Serve hot. The skin won't be as crispy, but the meat will be ridiculously juicy and tender.
Seeeeeeya; Chief Longwind of the North
“No amount of success outside the home can compensate for failure within the home…
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.