Spanish Oven Baked Roast Chicken

• 1 whole chicken, cut up
• 3 tablespoons olive oil
• 1 (8 ounce) can tomato sauce
• 1/3 cup red wine vinegar
• 1/3 cup medium sherry (spanish if you can find it)
• 1/2 onion, cut in chunks
• 5 cloves garlic, crushed
• 1 tablespoon dried parsley
• 6 bay leaves
• 1/8 cup butter

1. Cover the bottom of a 10 X 18 X 2 1/2 inch oval clay cooking pan (or a comparable glass or ceramic pan) with the olive oil.
2. Place cut up chicken in pan skin side up.
3. Place a bay leaf and chunk of onion under each piece.
4. Dot chicken with butter pieces.
5. Mix together tomato sauce, wine vinegar, sherry and crushed garlic.
6. Pour mixture over chicken and sprinkle parsley on chicken.
7. Bake uncovered at 250 degrees for 4 t0 5 hours.
8. Baste frequently.

chicken, olive oil, tomato sauce, red wine vinegar, sherry, onion, garlic, parsley, bay leaves, butter

Taken from www.food.com/recipe/spanish-oven-baked-roast-chicken-110229 (may not work)