Brine baby, brineBrine the bird overnight. Take one cup kosher salt(there can be no substitute)and .5 cup sugar per gallon of water, plus aromatics(bay leaf, peppercorn, thyme, etc.)and boil it briefly to disolve everything. When this is cold submerge the chicken in it for 24 hrs. Rinse it well with cold water, pat dry and season how you like it. Chicken brined like this will always come out juicier and with a better texture than an unbrined one. Take it from someone who bought a rotisserie chicken restaurant with the coolest Old Hickory ever!
My wife and I still miss that chicken we made!