I've been making a great braised chicken for a while and am making it for crowd. I usually just use leg quarters and it comes out great.
I am wondering, if for ease of serving, I should separate the leg and thigh. Some of the people don't eat dark meat so I will be doing some breasts (bone-in) too. I am debating if I should cut them in half for cooking.
I am concerned the white meat won't be moist, but at least I'm accommodating picky guests.
You might consider a thirty-minute quick brine for the breasts, to help keep them moist. For 2.5 qts water, use 3/4 cup regular table salt or 1.5 cups Diamond Crystal. It takes forever for salt to dissolve completely in cold water, so I boil 2-3 cups, dissolve the salt in that, then add the rest of the water and chill it before brining.
Whether or not to halve the breasts depends on their size. If one piece is a serving, don't bother.
Definitely separate the legs and thighs, and I would remove the portion of backbone and rib that is attached to the thigh - in supermarkets in my area, anyway. That's waste on the plate, but remove from the raw leg and save for when you make stock.
I would suggest you separate the leg from the thigh and cut the breasts in halves for serving.
Depending on your recipe, you may want to cook the white meat separate from the dark meat ...especially if your recipe calls for a long period of cooking, e.g., two plus hours.
I brown the meat for around 5 minutes a side and then find the quarters are done in only around 30 minutes. I bring it to a simmer on the stove before putting it in the oven.
I typically temp them to check for doneness. I guess I can just temp the dark and white meat and remove them earlier as needed.