Baked Chicken

While this dish will take about 45 minutes to cook, it takes about 4 minutes to assemble and is a crowd pleaser any night of the week, and also a great company dish.

Drizzle a little bit of olive oil on the bottom of a baking dish, no more than to VERY lightly coat the bottom. Line the bottom of the dish with a slices of lemon and slices of onion. Put a pinch of salt over this to draw out the moisture.

Cover with the parts of a full chicken (including the neck, which you can then save for the next time you make broth). Put the wings and the legs in the center and the bigger pieces on the outside. If the breasts are REALLY large, split them in half. Sprinkle a little olive oil and fresh lemon juice on the chicken, some salt, and some herbs de provence.

Bake at 400 degrees for 45 minutes. Once or twice after the half way point, baste the chicken with the juices in the pan.

When the chicken is done, put it on a platter and cover with foil -- let it rest for about 5 minutes.

Take the juices and drippings in the pan, put them through a sieve, and heat them over a high flame for about 5 minutes to reduce and thicken. You could add a splash of vermouth or marsala to this for flavoring if you'd like.  Put that into a gravy boat, strain the fat off the top, and serve as a quick and easy gravy.