If the prices at any given grocery store are any indication, people are afraid of raw chicken with the bone in. There's some myth that boneless, skinless chicken breast is easier to cook, or somehow healthier. Not only is this untrue, but those boneless, skinless chicken breasts also happen to be pretty tasteless, too. This isn't to say a capable hand in the kitchen can't make a tasty boneless breast, only that it's more expensive and a lot harder than getting delicious results from bone-in varieties.

Before we get into any actual recipes, let's talk about the irrational aversion to dark meat. I don't know where this started or if it was some kind of marketing ploy, but dark meat chicken not only has more flavor, it is arguably healthier than white meat. The only thing white meat has over dark in the nutrition department is that white meat has less overall fat in it, but as any good cook ought to know, there's fat and then there's fat. The fat you'll find in dark meat tends toward the Omega 3 and Omega 6 varieties, which are what we humans would consider "good" fats. Sure, it still has those nasty saturated fats, but that's what slow roasting is for.

Slow roasting is exactly what it sounds like. Instead of cooking your chicken a short time at a high temperature (350-375 degrees F), slow roasting has you cooking it for a lot longer at a low temperature (200-250 degrees F). This process allows the fat to render out of the chicken instead of potentially burning in and around it, and it also promotes the breakdown of connective tissues that make for tough, chewy meat.

Let's say you have some thighs and drumsticks, about two or three pounds worth. Making a top-notch entree requires just a few ingredients and a little more time than you're probably used to. Coarsely chop some onion, carrot and celery (a classic French mirepoix) and toss it into some heavy tin foil with your chicken. Make sure to season your chicken both on and under the skin with salt, pepper and your favorite herbs (rosemary and thyme do rather well). Wrap the entire collection in the foil, but not so tightly that steam can't escape. For a little extra flavor, you can try adding some chopped bell peppers to the mix as well, and/or substituting your white onion with a sweet red.

Pop your foil wrap into a preheated 200 degree oven and keep it there for at least 2-2.5 hours. Depending on your oven and the amount of chicken you use, this may not be enough time. You may need to go as long as 3-3.5 hours to make the chicken safe to consume. You'll know your chicken is ready when the meat barely clings to the bone and everything is dark throughout. If you see redness in the meat, it's not done yet. Don't be afraid of a little reddish liquid, though. That's just water and protein brought to the surface by the sustained heat. Let your chicken rest, covered, outside of the over for at least 15 minutes and those juices should settle.

The chicken and vegetables should be delicious as they are, but if you want to make a gravy, now is the time. Your foil should have plenty of juices from everything inside and there's no reason to waste all that flavor and moisture. Simply put the liquid into a heavy pan on low heat, add a few pinches of all-purpose flower and maybe some extra seasoning. The mixture will reduce and thicken, resulting in a delicious home-made gravy.

Served on the bone or sliced with a side of vegetables and a cool salad, this simple, slow roasted chicken will be one of the best, most reliable meals on your home menu. There's no reason to fear the flavor or the bones of dark meat. Quite the contrary, it makes for a delicious dish in the right hands.