MMMMMMM.... good! The secret is don't use light margarine - or anything that's got water in it. I use 1/2 olive oil & 1/2 butter - melted together and then brushed over chicken & splash the rest inside. I add an onion inside with the celery. Adding any broth or water makes for more stringy, chewy, dry chicken. Also, don't cover it, you don't wanna trap any steam. I cook it low & slow at 325 until the thermometer reads 170-ish deg. Then take it out to rest & let the temp. rise to 180. Chicken heaven! This works with cut up chicken pieces too!
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