A very simple chicken dish is French Chicken in a Pot as highlighted in CI this month.
Essentially, you brown a whole, seasoned chicken in a dutch oven, starting with the breast down, and then the underside. Throw in no more that 1 cup total of chopped onion and celery and garlic while browning. Place aluminum foil over the pot, put the top on and cook at 250 degrees at the lowest possible shelf position for about 80 to 110 minutes, and when a meat thermometer reads 175 degrees in the thigh.
I have done this and it is the juiciest and tenderest chicken I have ever had. The left over juices in the pot can be strained, defatted and passed with the bird.
There is just enough moisture in the veggies (1 cup) to keep the bird moist, but it does not braise, it roasts. Cast iron DO is ideal, but I used a disc bottomed SS one and got good results.
Only down side is the skin is not very crisp, but the meat was so good, I have no problem just throwing the skin away. Probably save 200 calories too