2 1/2 to 3 lb. broiler-fryer, cut in serving pieces

OLIVE SAUCE:

1/2 c. chili sauce
1/2 c. cider vinegar
1/2 c. sliced pimento-stuffed olives
3 tbsp. light brown sugar
1 tbsp. onion, minced
1/2 c. water

Preheat oven to 350 degrees. Rinse chicken; drain well on paper towels. Place chicken, skin side up in a 13 x 9 x 2 inch baking pan. Bake uncovered for 50 minutes to 1 hour. Meanwhile, make olive sauce. In small saucepan, combine chili sauce with the rest of the ingredients. Bring to boiling; reduce heat and simmer 20 minutes, stirring occasionally. Pour sauce over chicken; bake uncovered for 15 minutes. Baste with sauce in pan; bake, uncovered for 15 minutes longer.