I have a whole chicken in the oven,with carrots and potatoes, i think its drying faster than cooking, why?!
Answers: turn it over ....to brown the underside and to let the natural juices soak into the top as well
Cover it with foil for the first hour.
Did you seal it tight with aluminum foil? It shouldn't dry out then.
It has to do with the size of the vegetables and the temperature of the oven. If you are roasting a whole bird then the vegetables can serve as a barrier between the chicken and the roaster. If doing pieces of chicken, again, size of veggies matters. I like to start off with high heat and then lower it,
Put some water in the pan & cover with foil...................
mayb the heats to high
The temp is probably too high. Lower the temp, douse the bird with chicken stock, apple juice, white wine, or even water, and cover tightly with foil. Continue baking until the bird reaches the right temperature.
Good luck!
turn down the temp I have a set it and forget it GREAT so juicy I made a lemon pepper chicken to die 4
you cooking it to fast try basting it