This recipe by Michael Bauer of the San Francisco Chronicle is so simple and the chicken is so juicy because it’s initially roasted with the breast side down, allowing the fat from the dark meat to drip down onto the breast, keeping it moist and juicy. The chicken is roasted on a bed of sliced onions that soak up the chicken drippings and become caramelized. The onions are then pureed with chicken broth to form a decadent sauce. It's the simplest and probably healthiest gravy you can make and it happens to be gluten-free! I like to use the leftover chicken meat and chicken bones to make broth and soup later in the week.