Instructions: One 10 x15 inch baking sheet, covered with tin foil.

Preheat oven to 425 (hot) while completing preparations. Pour 1/3 cup olive oil on prepared baking sheet and spread out evenly. Set aside.

In a large mixing bowl, combine the 1/2 cup olive oil and the lemon juice and mix well. Sprinkle the salt over the chicken pieces, then add to the marinade. Coat the chicken well and let sit for about 1/2 hour. (This step can be done before you preheat the oven and prepare the baking sheet.)

Drain each chicken pieces a bit before rolling into the prepared flour mixture. Coat well. Place skin side down on the baking sheet. Allow space between chicken pieces to insure crispness. If you prefer less crispness, use a 9 x 13 pan oiled and covered with tin foil. Place in hot oven and immediately reduce temperature to 400. Bake for 30 minutes, then turn chicken pieces over. Reduce oven temperature again to 350 and bake for another 15 to 20 minutes or until done. If you are using drumsticks, baking time should be less, 25 and 15 minutes respectively.

For Country Gravy, I melt a little butter in a sauce pan with equal amount of flour. I deglaze the baking sheet/pan with about a cup of milk or evaporated milk and add to the roux, stirring until all is blended - I usually have about 1 cup of gravy for mash potatoes or rice. Serve a veg or green salad with great glasses of ice tea and you are all set for Sunday Supper.

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