The decision to cover chicken with foil when baking depends on the desired outcome and the specific recipe you are using. Here are some considerations:
Moisture retention: Covering chicken with foil can help trap moisture and prevent the chicken from drying out during baking. This can be particularly useful when working with lean cuts of chicken or when baking at higher temperatures, which can lead to faster moisture evaporation.
Even cooking: Foil can help distribute heat evenly around the chicken, especially if you are using a dish with high sides, like a casserole dish. This can result in more consistent cooking and reduce the risk of overcooking in some areas while undercooking in others.
Flavor infusion: If you're baking chicken with marinades or sauces, covering it with foil can aid in infusing the flavors into the meat while preventing excessive evaporation of the liquid.
Browning and texture: If you prefer crispy skin or a well-browned exterior, you should leave the chicken uncovered. Foil will prevent browning because it traps moisture, and the steam generated inside the foil can inhibit the development of a crispy texture.
Based on these considerations, here are some general guidelines:
If you want to keep the chicken moist and tender, consider covering it with foil for part or all of the baking time.
If you desire a crispy exterior or are baking chicken parts with skin, leave it uncovered to promote browning.
For recipes with marinades or sauces, you can cover the chicken with foil during the first part of baking to help with moisture retention and then uncover it near the end to allow the skin to crisp up.
Ultimately, the decision to use foil or not depends on your personal preference and the specific recipe you are following. You can always experiment with both methods to find what works best for you.