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.
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.
I'm also up to 13 people. I plan on browning the meat in advance and then cooking it in the oven in a large roasting pan. I hope it works. Braising can get trickier in large quantities.
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.