How will baking chicken at a high heat differ from a lower heat? I want to fix my daughter's favorite foods for her birthday -- chicken and fries -- but don't want to actually deep-fry anything.  (Don't have a deep-fryer, for one thing.) I have found a couple of highly-rated recipes for baked "fries"  and pan-fried then baked chicken breasts.  The only problem is that the fries call for a 450-degree oven and the chicken calls for 375.  I only have one oven, so I am trying to figure out the best way to cook both and have them ready at the same time. I thought about baking the fries first, then the chicken and putting the fries back in to re-heat for the last 5-10 minutes.  I don't want soggy fries, though, and am not sure this way is best.  I also don't want dried out chicken. although the pan-fry then bake method promises that it will be tender and juicy.  Ideal would be to find a way to cook them at the same time, as I will be doing this after getting home from work. I do have a convect-bake setting on my oven, if that makes any difference.  Any suggestions would be greatly appreciated.
It is possible to cook chicken at 450 degrees. I have a recipe that cooks 1/2 inch thick chicken cutlets at 500 degrees for 8 minutes , so at 450 I would cook them for 10-12 minutes, or 15-20 for full-thickness chicken breast. This high-heat method can actually keep your chicken moister than a lower-heat method, and will work with your French fries, so maybe find a recipe that cooks at 450 degrees. There are many available if you google "chicken breast 450."