I understand that chicken has red and white meat, and that techniques like sauteing and pan frying require a tender cut such as a boneless breast. But what are the best parts to use when Roasting? a thight/Drumstick or breast (with the bone) but wont the breast meat (white meat) dry out?.

You can roast the white and dark meat. I've found that roasting chicken on the bone typically results in juicier chicken meat. I also always brine white chicken meat as it make an amazing difference - see the brining lesson in the cooking school. Dark meat most often is juicier than the white meat though and makes for great roasting but will take a bit longer to cook.

Hope this helps.

The lesson on brining is awesome. Thanks