Make a roux in a large (or two large) skillets. Season chicken pieces with salt, pepper and Season All. Fry chicken in roux until browned. Transfer pieces into a vented roaster pan and bake it uncovered at 325 degrees while preparing sauce.
Saute onions in roux until they begin to soften. Add water to roux to form gravy until about 2" deep. Cook on low flame for 30 minutes. Pour gravy over chicken, add parsley, cover roaster pan and bake for 1 more hour at 325 degrees.
Helpful Hint: Serve with butter beans and rice. You can't do any better than rice, topped by gravy, topped by butter beans.
