chicken

[Mfamom]

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!

[nameless]

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

[GoingNuts]

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

[Mfamom]

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