Yes it would!  Sounds delicious, thank you for your help. 
I ended up doing 400 for 45 min or so.  I brushed them with olive oil, salt pepper, squeezed somelime  on them.  they were great. 
going to try your recipe though

Wouldn't it just be easier for all of us to show up at nameless' house for dinner? 

Oh this might be too late --- however --- this is what I do for a fabulous skin-on bone-in chicken breast. I usually cook it with skin then remove and use the meat for something else. It comes out so moist/flavorful!

I use an enameled cast iron dutch oven. Heat it up w/ a little olive oil. Hot, but not so hot the oil scorches. I brush a little olive oil on the skin and then salt/pepper.  Skin-side down in the pot and don't touch for a few minutes. Let it brown and caramelize.

Take out the chicken, take the pot off the burner. Add a little white wine (or broth), a little more olive oil, toss in quartered vidalia, a lemon wedge or two, and fresh herbs. The herbs can still be on the stems. Pop the chicken on top of all that (skin side up) and put in a 425F oven and cook until the chicken is done. Just keep an eye in case the liquid evaporates and the onions burn. It can take another 20-35 minutes to finish depending. I have one of those thermometers you can put in the oven w/ a wire and it beeps when it's hit 165F.

Take it out, remove the chicken to a plate and cover with foil. Take out all but a few onions. If the herbs fall off the stems, all the better. Put the dutch oven on med-high heat, caramelize a few onion wedges and then deglaze with white wine. Add some chicken broth if needed, a little cornstarch - you've got a nice herbed onion gravy.

Adrienne

i have two chicken breasts, bone in (they are halves, pretty big)
do I bake low and slow or hot and fast? 
Was going to put in at 400 for 40--45 min
does that seem right?
thanks!