I know this thread is near death but I wanted to share my favorite bone-in chicken recipes in case you ever come across it again!
Roasted lemon grass chicken: (I kinda made this one up. Good if you like Thai and have access to lemongrass paste that’s sold near the fresh packaged spices)
Get some lemongrass paste from the grocery store…
Squeeze a little into a bowl and add coarsly chopped onion and garlic, sliced ginger, and a splash of lime juice. Add a little olive oil and mix it up good. Pour mixture into a large enough glass or plastic (non reactive) dish to allow room for the chicken breasts to marinade in it. Put chicken in, skin side down. Marinade for a few hours (I usually do my chicken in the AM and pull it out for dinner). When chicken is done marinading, I usually stuff some of the onion/lemongrass mixture underneath the skin. Brown the chicken on the stove in a heavy skillet then move to the oven. I use an oiled “V” shaped roasting rack on top of a foil lined cookie tray and roast the chicken until it’s done at about 400. Takes about 25 minutes. Make it spicy with hot pepper flakes if you want. Darling Husband thinks it tastes like going to our fav Thai restaurant, which is quite a compliment!
Basic roast chicken breasts
Stuff herbs under the chicken skin. Brown in butter on the skillet then roast in the oven until done. I like to roast my chicken with some potatoes/onions/root veggies in the same casserole dish. I usually put some chicken stock in the bottom to keep things from burning up. Sprinkle some rosemary or favorite dried spice on top of everything.
Chicken Sauce Piquante (kinda spicy and seems intimidating, but it’s very easy and good)
5 Tbs oil
2 chicken breasts w/ bone in, skin on.
1/2 C flour
1 chopped onion
2 celery stalks sliced
1 green bell pepper diced
2 crushed garlic cloves
1 bay leaf
1/2 tsp each dried thyme & oregano
1-2 red chili peppers, chopped (I use dried) depending on your heat tolerance/preferance
14 oz can tomatoes, chopped. save juice. You can use whole tomatoes and chop them or just save yourself the hassle and used the diced ones…
1 1/4 C chicken stock
Fry the chicken in the oil until it’s browned and remove. Strain the oil into a large heavy pot. Heat the pot and slowly add flour, stirring constantly to make a roux. It should look like peanut butter :). Next add the onion, celery and bell pepper and stir over the heat for 2-3 min. Add garlic, bay leaf, dry spices and chili peppers. Stir for a minute, turn down heat and add tomatoes and can juice. Stir in chicken stock. Put chicken back in pot and turn up heat to a simmer. Cover. wait 45 minutes.
Good luck with your chicken! I actually think the meat tastes alot more flavorful and tender with the bones in it, altho it’s not as versatile as the boneless/skinless (which I usually make to taste like a shoe).