You could bake skin-on chicken thighs instead of breasts. The meat is tastier, it's cheaper, you can boil up the bones with a bit of onion, carrot, celery and herbs for stock and the crispy skin is a secret cook's treat and a half. Just lay them on a baking tray skin side up, season well, dribble olive oil over them and bake them at 200C for 45 minutes.