Is it safe?

It is not safe to can chicken using a hot water bath canner because as  you can see below, boiling water does not get hot enough to kill all  bacteria.  Although they do not refer to "Oven Canning"  I feel comfortable using this method because the temp  reaches 250 degrees. General Canning Information Temperatures for Food Preservation Temperature(s) Effect 240 to 250°F Canning temperatures for low acid vegetables, meat, and poultry in a pressure canner. 212°F Temperature water boils at sea level. Canning temperature for acid fruits, tomatoes, pickles, and jellied products in a boiling-water canner. 180 to 250°F Canning temperatures are used to destroy most bacteria, yeasts, and molds in acid foods. Time required to kill these decreases as temperatures increase. 140 to 165°F Warming temperatures prevent growth, but may allow survival of some microorganisms. 40 to 140°F DANGER ZONE. Temperatures between 40°F - 140°F allow rapid growth of bacteria, yeast, and molds. 95°F Maximum storage temperature for canned foods. 50 to 70°F Best storage temperatures for canned and dried foods. 32°F Temperature water freezes. 32 to 40°F Cold temperatures permit slow growth of some bacteria, yeasts, and molds. -10 to 32°F Freezing temperatures stop growth of microorganisms, but may allow some to survive. 0 to -10°F Best storage temperatures for frozen foods. This document was extracted from  the "Complete Guide to Home Canning, " Agriculture Information Bulletin No. 539, USDA (Revised 2009). Foodborne botulism is a rare illness caused by eating foods contaminated with botulinum toxin. Spores of C. botulinum are ubiquitous in the environment (3), but growth and elaboration of toxin occur only under particular conditions that include an anaerobic, low-salt, low-acid environment. Bacterial growth is inhibited by refrigeration below 4°C, heating above 121°C, high water activity,or acidity (pH <4.5) (4). Toxin is destroyed by heating to 85°C for at least 5 minutes, and spores are inactivated by heating to 121°C under pressure of 15–20 lb/in2 for at least 20 minutes (5). Foodborne Botulism in the United States, 1990–2000 Jeremy Sobel,* Nicole Tucker,* Alana Sulka,*  Joseph McLaughlin,*†1 and Susan Maslanka*