A key to cooking chicken pieces might be to test the biggest one to insure the juices run clear (and not bloody). Chicken quickly goes from cooked "just right" where it is moist and fully done to overcooked and dried out, particularly in a hot or "fast" oven. Testing it is the best idea, at least in a fast oven, and it only takes a moment. Your family and/or guests will thank you.
Bon appétit!