Found this in my mother-in-law’s recipe box from 1965 and now I understand why she made it every single Sunday.

maybe warm dinner rolls to mop up the sauce.

Leftovers make a fine next-day lunch tucked into a soft roll with a bit of the onion gravy spooned over the top.

Servings: 4-6

3 to 4 pounds bone-in chicken pieces (legs, thi ghs, or bone-in breasts, skin on)

Preheat your oven to 350°F (175°C). Set out a 9×13-inch glass baking dish.

Pat the chicken pieces dry