OK where did I go wrong? Last night I tried to make the Chicken wrapped with pancetta, rolled around spinach and roasted peppers. Besides the nightmare trying to roll them up I cooked them at 400 direct raised for ~ 45 minutes. They cam out VERY dry just like every time I cook chicken breasts - Tasted like cardboard.
I also cooked some chicken legs at the same time and they came out good. My guess is the skin keeps the moisture in as I have done spatchcock chickens and they are always moist. Just chicken breasts come out horrible.
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,