"Are you going to Scarborough Faire?
(Parsley, sage, rosemary and thyme)
Remember me to one who lives there;
She once was a true love of mine..."
--Traditional folk song

Prepare the chicken:
Cut into quarters or eighths. (Or buy already cut up.) Remove skin and any excess fat. Lay in a greased roasting pan. Sprinkle lightly with: onion powder, garlic powder, a little salt and pepper, a little basil, and a little more sage, parsley, and thyme. (In the original recipe I used poultry seasoning, which contains both thyme and sage, plus a little extra thyme. Use whatever extra seasonings you fancy.)

Prepare the sauce:
Roast two heads of garlic until soft. In a small saucepan over low heat, combine the roasted garlic with applesauce, white wine, a small amount each of balsamic vinegar and soy sauce, onion soup mix, and fresh rosemary.

Preheat oven to 350 degrees. Bake chicken for about fifteen minutes, then add the sauce. (If you plan to serve the sauce separately, then add about half a cup of white wine to the chicken at this point.) Continue cooking until chicken looks done.