This recipe goes back to as far as I remember. It's simple and your teen can help with dinner, but they must be mindful of cleaning the sink of raw chicken juice. I am fortunate enough to have 2 sinks. One is strictly used for vegetable prep and the other for meat and for clean up. Neither the twain shall meet. If you are using 1 sink, the sink must be throughly cleaned with hot water and soap of raw chicken juice.
For a real budget buster, cut up your own chicken. This works particularly well when fryers are on sale. Buy 3-4 Lb Fryers. Using a sharp boning knife, cut off legs and wings at the joint. Flip bird over and remove the back bone. Cut thighs away from the breast. If the breasts are large or you want 10 pieces, cut them in half.
Preheat oven to 400. Line a rimmed sheet pan with foil. Melt 3-4 Tbl Butter over very low heat. Place 1 Cup Seasoned Progresso Bread Crumbs in a flat rimmed dish (a pasta plate) or a dinner plate. While holding chicken, rinse under running cool water. Dredge skin side in bread crumbs and place in pan skin side up. When all chicken is in, brush lightly with melted butter. S&P to taste and place in oven for 1 hour. Half way through cooking you can rotate the sheet pan. Let rest for 5-8 minutes before serving. For a variation and more flavor, you can add 1 clove of pressed garlic to the butter before brushing onto the chicken. Great with any starch and vegetable. For a picnic or tailgate, wrap gently in clean foil without sealing all the way and place in a basket. Always moist!