Chicken and Gravy

Coat the chicken pieces with melted butter, working in thoroughly. Season with salt, pepper, garlic and onion powders, and other seasonings as desired. Spray roasting pan with non-stick spray and place chicken in pan. Top with sliced onions. Cover pan and roast for 20 minutes.

Remove pan, and spoon out some of the drippings into a sauce pan over medium heat. Whisk in flour to make a roux; then add warm chicken stock whisking continuously.

Pour gravy over the chicken and return to oven, but this time do not cover. Roast another 20 minutes. Remove from oven; spoon thickened gravy over all the pieces. Return to the oven for another 10 minutes.