Sauce:

2 tbsp. butter
2 tbsp. vinegar
2 tbsp. brown sugar
4 tbsp. lemon juice
1 c. ketchup
1/2 c. parsley, chopped (or 1 to 2 tbsp. dried parsley)
1/2 tbsp. prepared mustard
1/2 c. water
3 tbsp. Worcestershire sauce
Salt Pepper

Brown onion in butter. Add remaining ingredients. Simmer 30 minutes. May make ahead of time and refrigerate.

To bake: Pour sauce over cut-up chicken and bake 1 1/2 hours at 325 degrees. I generally cover the casserole with foil or a roaster with a lid for part of the baking time. The lid should be removed at the end for browning.

I use this meal for winter picnics inside and serve with baked beans and potato salad. With the sauce made ahead of time, it is no trouble to fix this even with a house full of company. I think it is better than Kentucky Fried.

This is plenty of sauce for 2 frying chickens.