Looking for a little help when roasting boneless/skinless chicken breasts and thighs. Whenever I oven roast boneless/skinless chicken breasts or thighs they come out of the oven an unappealing grey color. I don't have this problem when grilling or sautéing. The chicken temp isn't an issue - I try to take it out of the oven once it hits 155-160 degrees since I know it will continue to rise. It doesn't seem to matter what I do, it always comes out grey! Any tips or tricks are greatly appreciated!