I made this today, and I did it on 250 in the oven for 4-5 hours, and it was so tender. I just pulled the bones out. The skin got pretty crispy also. I only used 2 and 1/2 tsp. salt instead of 4 and increased the garlic powder to 1 tsp. I scraped the juices and browned bits off of the bottom and mixed them with sour cream and had the most incredible cream sauce to eat with the chicken. I really loved this recipe.