2 tbsp. olive oil
3 - 3 1/2 lb. chicken cut in serving pieces
Salt and pepper
1 tbsp. minced parsley
2 cloves garlic cut up
1/4 c. medium sweet sherry
2 tbsp. butter

Cover bottom of a roasting pan with the oil. Arrange the chicken pieces in the pan skin side up and sprinkle with salt, pepper and parsley. Add the pieces of garlic to the pan and pour in the sherry. Dot the chicken with the butter. Place in a 350 degrees oven and roast about 50 minutes, basting the chicken frequently and adding water as the liquid evaporates. (I add extra garlic, onions, and fresh mushrooms before roasting.)