If I bake chicken without a coating, I cover the dish with foil, take a fork and punch a few holes in the foil so steam can escape. With my oven 350 degrees for 15 minutes for white meat and 40-45 minutes for dark meat works well.
If I use a coating to make them crunchy (i.e. bread crumbs, or flour with salt and pepper), I saute them with a bit of olive oil until a crunchy coating forms (usually 3-4 minutes each side), then put them into the oven uncovered on a cookie sheet and bake. White meat dries out much faster than dark meat.