The one thing that has vastly improved the chicken we cook in our house is the purchase of an instant read meat thermometer.
Turns out we were
always overcooking our chicken, and that's why it was so dry and chewy. Everyone is paranoid of eating raw chicken, so they overcook. We did too. But when you cook a chicken until it is just done, the meat is so much more tender.
Also, the government tables for meat temperatures will result in over cooked meat. Use the tables that America's Test Kitchen uses. 160 for chicken. The government wants you to cook to 165.
This is the one we got.