Here's a wonderful way to escape the chicken-again blues. Make a marinade of plain yogurt, spice up with curry powder, and let the chicken soak in it for an hour. Adjust the flavor of the marinade as you see fit. I like squeezing in a clove of garlic, a generous amount of lemon zest (instead of juice, so it doesn't curdle or water down the yogurt), salt, pepper, perhaps a shake of paprika and a dash of worcestershire, and a lot of dried crushed mint. Make sure you get the right flavor BEFORE you dunk the chicken.
Pre-heat oven to 400, arrange the pieces on foil, bake until nearly done. Half-way through, flip the birds and spoon on more yogurt sauce, assuming you have some left over. When they're almost ready, spoon a bit more sauce on them and pop in the broiler for a few minutes.
Even if they overcook a bit, they remain juicy thanks to the yogurt.
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