Both work, but with high temperatures, you run a greater risk of uneven cooking, with the wings and legs becoming overcooked before the rest of the bird is done. Usually we recommend a moderate temperature of 350 degrees for whole birds and 375 degrees for parts. If you are in a hurry and want to use a higher temperature, then shield the wings and legs by wrapping them with aluminum foil if they're starting to become too brown. How much should I allow for shrinkage when cooking chicken?
For each 3-ounce serving of cooked poultry, buy an extra ounce to allow for shrinkage and an extra two ounces to allow for bone. If I want to use different parts of the chicken from what the recipe calls for, how do I go about making substitutions?
This table should help:
Name of Part Approximate No. to Equal One
Whole Chicken Whole breasts 3
Half breasts 6
Whole leg (thigh and drumstick) 6
Thigh 12
Drumsticks 14
Wing 14
Drumette (upper part of wing) 24