Baking chicken - temperature vs time
If the question is crispy skin, these related questions (1 and 2) provide a lot of tips and tricks to get what you want.  As you can see in this answer, the trick is to start at a lower temperature to render all the fat - you also want your chicken sitting on a rack or on top of vegetables so it's not sitting in the fat once it's rendered.  Towards the end of your cooking you want to turn up the heat to crisp up the skin after the fat has rendered.

Note that watery meat isn't good, but you do want to keep your meat moist, so you don't want to cook it so long at a high heat that it dries out.  Tender meat is greatly helped by using a brine.