I didn't get this at first, but I think it's the timing of it. I do notice that the conditioner is no longer there after 20 minutes or so. Lisa Akbari's suggestion to reapply conditioner after 10 minutes is more in line with what this mag is saying. Thanks to the poster that posted that. I forgot about that tidbit.
And eventually even with that cover on, if you cook the chicken too long, it will dry up into cardboard. I've done that to a chicken in the crock pot which is nothing but moist heat. But that chicken was the nastiest stuff I had ever eaten because I let it cook waaaaaaay too long. I mean there was a huge difference in 6 hours and 10 which in regular oven time 4 hours would only be about an hour. I hope I'm making sense.