h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Another way to get a nice moist chicken is to invest in a meat thermometer. Stick it in the chicken's thigh(on the side next to the body), next to (but not touching) the bone. Cook until the thermometer indicates 180-190 Fahrenheit. (Being from the US, I have no idea what that would be in Celcius.) This way, you know that the chicken is fully cooked, without having to overcook it. Works with turkey, too... For chicken for those who want times and oven temps, I usually cook at 375 for 20 per pound+20 minutes (or until the thermometer says the chicken is done)

That should be 20 minutes per pound...

You needn't bother with rules: commonsense will get you there. The two problems with chicken are protecting the lean and naked breast and keeping it moist i.e. not leaking or evaporating juices but retaining them. If leaving skin on and you want it crisp then rub skin with salt and put it for 15 minutes in a HOT oven. Then turn oven REALLY low - Gas Mark 1 is 140 Celsius, 40 more than the temperature of boiling water, so 1/2 will do. You can cover with foil or protect breasts with streaky bacon (fat lubricates)and forget it about it for say 2 hours - more if it's a big chicken. Precise times are less important when cooking at very low temperatures. Remove chicken, cover with foil so it doesn't lose too much heat, then let it rest for 20 minutes before carving. I'm indebted to the chef-owner of the famous English restaurant the Fat Duck at Bray for describing this low, slow method recently on radio.