I'd like to bake a chicken. Let's say it's already washed, marinated, sitting on tray and ready to bake. I usually do it at 180 degrees C, for 1 hour. My main problem is that the skin is not crunchy enough and the meat is kind of "wet" and watery.
I'd like to know what will change if I bake it longer at this temperature, or if I bake it for the same time at higher temperature. Basically, how does temperature, baking time and air flow (optional ventilation in the oven) affect the meat. I guess I should experiment, but I'd like to understand the underlying processes a bit.