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The real key, as Jadzea mentioned, is that you need to start with a piece of meat that can handle the long cooking process. Generally, this means the cheaper cuts, which is good. <grin>
Alternitavely, you can prepare some chicken the night before and roast it when you get home. Smaller pieces will cook nicely in about 45 minutes at 450 F.
I do mine with butter on top for crispy skin, sage, a small amount of salt, and pepper. Throw it in a glass dish with some wine, stock, or even just water and maybe a quarter of an onion and you're all set. Make some rice to mop up the juices and it's a nice meal.
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