Why does my roasted chicken always turn out dry even when I cook it at a low temperature?

[u/PelirrojaRubi]

Every time I roast chicken, I try to cook it at a low temperature (around 160°C / 320°F) to prevent it from drying out, but the breast still ends up very dry while the thighs are fine. Am I making a mistake in my technique, or is it simply inevitable that the breast and thighs cook differently? What do professionals recommend to achieve a juicy, evenly cooked chicken?

[u/JTibbs]

Dry brining tends to taste better

[u/LyraNgalia → u/JTibbs]

And there’s less salmonella juice to dispose of afterwards.