My husband and I are really compatible. I can roast just half a chicken when it's dinner for two because he wants the leg-thigh while I prefer the wing-breast. Now mind you, I buy drumsticks for the occasional barbecued chicken slathered with spicy red sauce, and I prefer thighs for many preparations, but when it comes to having the whole bird to choose from, I prefer white meat. (Providing it's cooked properly and moist, of course, and not all dried out.) I do get the impression I'm in the minority, though: it was certainly true the other night at a dinner party for six. I was the only one there who preferred white, but further investigation revealed that most of the others' preference for dark meat is based on a general impression that white meat is ALWAYS dried out. Perhaps, after awhile, that's how the dark preference begins and by the time it can be proven otherwise, it's too late. Even Bob, who knows how juicy and tender is the white meat I make, made the same out-of-desperation choice years ago and can't seem to be talked down from that ledge.
Where stand the rest of you?
I will go for a thigh occasionally, as it does have more flavor overall.