Cooking meat badly is almost always the result of some combination of the wrong heat and the wrong time sideeyes DH who either cooks everything to death or it's raw
I reiterate that slower cooked food might well be the solution for you. Bolognaise perhaps?
If you do want chicken, here is my slower-cooked baked chicken recipe that's pretty foolproof and where the cooking time can be a bit flexible and the marinade/seasoning ingredients are just fine if they're approximate.
To cook 4-8 piece of chicken thigh (bone in, skin on).
Choose an ovenproof dish that will fit your pieces of chicken in relativel snugly (again, you don't have to get obsesive - if there's space between them, that's fine too!)
Into the dish put a big glug of olive oil. Then squeeze in the juice of 1 lemon. Add a tablespoon of of whisk/brandy if you have it and want to (it's not essential). Then add abroximately a teaspoon of fennel seeds, and half a teaspoon each of ground cinnamon and ground cumin and oregano,. (again, quite frankly - this is lovely, but it's not a big deal if you don't have the exact ingredients. You could replace the fennel seeds with dried thyme or oregano or you could toss in two star anise instead. It honestly doesn't matter. You chould just sprinkle in some random mixed herbs and it would be fine!). Add chopped garlic - 1 clove if you aren't a big garlic person, 2-3 if you like more garlic!
Stir it all together - again, the amount doesn't matter that much but you need enough that when you've mixed it all together, the entire dish has some of the marinade so that you can then rub the chicken in it. Then toss in your chicken pieces and just make sure you get a quick coating on the skin, then turn them skin side up. Season with salt on each piece of chicken (pepper too probalby but I don't use pepper in most of my cooking).
Put them in the oven, uncovered - 150C FAN or 160 normal. Put them in for 40 minutes (you guessed it - if you have gone for a bath and it's a bit longer... no problem!). Baste the chicken. At this point, they won't look terribly cooked. This is good - you've got a lot more time to go! Put them back in the oven for 25-35 minutes.
When you take them out, put the chicken pieces on a board and leave to rest for 5-10 minutes.
If you want to, you can skim off some of the fat and use the rest of the juices/marinade to make gravy. Cheats version is honestly just to throw in a small saucepan, bubble furiously to reduce for a few minutes, then frankly, add a bit of bisto (chicken or, frankly, beef) and a good knob of butter. Delicious!