This is one that I do, it is beyond simple.
Start with bone in chicken breasts, take salt, black pepper(I like to use cracked) and chopped fresh garlic (or garlic powder if you are lazy like me) and rub that all over the chicken breast, including down between the skin and the flesh.
Take a big oblong pan and line it with a mess of aluminum foil so you wobn't have to wash it, or use a disposable foil pan, and spray it good with canola oil.
Pour about an inch or so of chicken broth, or water and a Maggi cube, or even just water.
Set the fire in the oven to 400 and put in the pan crossways, going across, horizontal, whichever one of those is the right way to say it, to make it cook more evenly.
After about a half hour, turn the fire down to about 325 and leave it there for a couple of hours, maybe a little more, depending on how much chicken is in the pan, your oven, and how long it takes you to baste, because of course whenever you open the door, you lose heat.
After the first hour, start basting every 20 minutes or so, add liquid as needed, you always want at least a half inch or so.
When the skin is brown, and the chicken wants to separate from the bone when poked, take it out and remove the bones and gristle. Throw those away, or if you are Martha Stewart or something and think you can get more stock out of them, do whatever it is you do with them and get back to the chicken of the present.
Put the breasts, which should now be bone free but still covered with brown, relatively crispy but not brittle, skin, on a plate.
After that it is up to you. We usually just leave them like that, visiting from time to time to cut slices and make Authentic Ethnic Sandwiches, just mayonnaise and white sponge bread, straight up like a Brady would (I use the light version of the white sponge bread) but you could also cut some off and dice it, then mix it with some sliced almonds, seedless grapes, chopped onion, mayonnaise/yogurt/sour cream, and then from there you can add more garlic, salt, pepper, a little cayenne, maybe a little drop of balsamic vinegar, and depending on where you want to go, a smoosh of curry powder melted with a glop of I Can't Believe Fabio Ever Ate This, or you could do just cumin, paprika, cardamom and coriander.
Or, you could cut some off and sort of shred it, and put it on a tortilla or roti or injera or whatever, put cheese and chopped chilies on top of it and toast it in what is left of the oven fire, or make a new one or cover it with a wet paper towel and nuke it, then add some chimol (chopped tomato, onion and cilantro)
Or, you could cut some off and heat a little bit of sesame oil on a hot fire and add some chopped onions, garlic, sweet chilies, water chestnuts, mushrooms, whatever, let those cook, deglaze it with a little sherry, put in a little oyster or fish or plain soy sauce, little rice vinegar, put the chicken last with some pineapple chunks and cashews, then you can put that on rice, or put it on some roti or whatever and make a taco.
(Obviously, you can also put it with some vegetables together with some Patak curry or Barilla pasta sauce from a jar and from either of those, do a squillion other things)
) recipe that I changed up to suit my own taste 
