Roast for 15 minutes in the preheated oven , the reduce the heat to 350 degrees F ( 175 degrees C ) . Baste with some of the broth . Continue to roast for 1 hour and 15 minutes , or until the internal temperature is 180 degrees F ( 82 degrees C ) when taken in the thickest part of the thigh . Baste every 15 minutes with the broth .

Generate a question about the above context.
What may be the reason they need to baste so often ?
Possible answers:
+ To make sure it gets nice and crispy .
+ To make sure the meat does n't get dry .
+ To make sure that the meat will still cook .
+ None of the above choices .