preparing dinner in advance?

[tostaky]

would it be ok to put say a chicken in the oven at 7am, set the oven so it starts cooking at about 5pm so that when im home with the DCs i just have to wash their hands and set the table and we are ready to eat?

germ/bacteria wise would it be ok for my chicken to stay uncooked in my oven for 10 hours?
(my oven is very clean)

No.
You risk giving yourself and your children food poisoning.

Sounds like you need a slow cooker?

I think it would be fine as any bacteria would be killed off when you cook the chicken. I have left chicken out overnight to defrost before and then cooked it and it is always fine.

that is what i feared....

would a slow cooker actually roast my chicken?

Probably not (unless it is 4 C in your kitchen).
But you can cook it one night during your diner (something quicker) and eat it cold the next diner. (or reheated, I prefer cold)

I wouldn't risk it. I'd cook it the night before and keep it in the fridge until you use it. Or get a slow cooker though I don't know much about them.

Slow cookers are totally marvellous, my DH uses one all the time for just the process you describe OP - does casseroles, chilli, hot pots, chicken and vegetables, bolognese sauces, pork, and the food is so tender and really good.

Every Christmas I leave the turkey in the oven overnight - it switches on automatically with the timer at 7.30 am - cooks beautifully every time and I've NEVER poisoned anyone! Before fridges people bought their meat from the butcher in the morning and cooked it in the afternoon, after it had sat in a meat safe (just a cupboard!) all day. I don't see a problem. Trust your judgement ... people have been here for thousands of years before the date stamp and the fridge!

i have done that loads and survived!

i just make sure it goes into the oven fridge cold.

i wouldnt do it on a scorching hot summers day, but in January, when we arnt here the inside temperature is fairly cold i wouldnt worry about it.

so long as its cooked properly and piping hot

also id do it on a chicken with lots of days left before the use-by as opposed to one thats been in the fridge for a while and use by 'today'.

as candleshow says, years ago people didnt even have fridges and they all survived cooking the meat purchased from butcher in the morning in the evening

I agree with nanny1's very sensible advice