High Heat Chicken

Roasted or braised, or some where in between, I think high heat is the answer to focusing on the moist taste of chicken. Curries are all very well, but in Sri Lanka cooks often smother the taste of chicken out -- which is good in it own way, of course.
But then, its a different dish, not chicken really, its the mixture of spices and oil that is the essence of the dish.

Now if you are craving chickeny chicken; there are but two essential steps, I insist. Marinade the pieces (i love whole legs) in a little vinigar and salt for at least 20 mins (yes, you can add other stuff that you've ground down in blender, also), brown the bottom of the leg(s) in a oven proof skillet (or dutch oven) for 5 mins on a burner, and then roast in the oven, at 500 F for 25 mins. You can add some stock to the skillet, braise or pour a sweet glaze over it at the end. Whichever way --- But the basics are simple and reliable.