To get a marinated chicken to be golden brown on the outside, maybe a bit crispy, and tender on the inside, which is a better approach:
- Cook it on high heat until it browns, then cover it and cook it on very low heat until done
- Cover it and cook it for a couple of hours on low heat, then uncover it and blast it on high until it browns
In the past I've cooked it on low heat, circa 190 celsius, for three hours, uncovered. It's tender and juicy, but it doesn't crisp.