I need a way to bake quartered chicken at a low temp so that it will be exactly ready in 3 hours. I need to just put it in the oven and take it out 3 hours later (no basting, turning, un/covering or anything. I need to spice it or marinate it before putting it in the oven.
Explanation: My gas oven goes down to 200 degrees, but it might really be a drop over that. My chicken is very sadly overbaked, and even when the guests say they enjoy it, it is definitely not my taste or what I want to serve.
I asked a rav -- ask your own LOR please -- Cholent for example, is usually put up at least 2/3 cooked, but could also be put up totally raw. He said I can do the same with chicken.
So I need advice. All the roasted chicken recipes I see online are for whole checkens and at higher temps.
Does anyone have experience with this? A good recipe?