To avoid dry chicken meat, use separate heat settings in the chicken legs and chicken breast. The two having quite different meat, the legs need longer cooking or at a higher temperature.1 h before baking, put the chicken on a plate. Put a lot of ice-cubes in a bag and bind it on the chicken's breast. To avoid that the cold rush would hit the legs, put several layers of kitchen paper between the bag and the legs.After 1 h, the legs will be at room temperature (say 20°C or so), the breast at around 2°C. Remove the bag and ice-cubes. Loosen the chicken breast skin and put some cold butter chunks under it, so it will stay moist.Put in a preheated oven (200°C) and bake for 1 h or so (for a 1 kg chicken). During the process, pour the hot cooking juices over the legs, so they will keep warmer than the breast. Eventually, turn the chicken on its left for 15 m, then on its right for 15 m.Remove from the oven, and cover for 10 m, so the juices have plenty of time to run through the chicken.Use the trick for all oven cooked fowl, especially expensive meat like guinea fowl.
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