BAKED APRICOT CHICKEN
For this recipe, I use large thighs, but they can be replaced with thick pieces of breast meat. Also, although I prefer thigh meat as it does not dry out and usually cook it with bone and skin, you can also use boneless. Serve with rice. I first made this in 1970.
4 Chicken thighs with bone and skin
½ cup Apricot preserves
1/2 cup Wish Bone Russian or French Dressing
½ package Lipton Dried Onion Soup Mix
- Preheat oven to 350°
- In a medium bowl combine the jam, dressing and soup mix. Mix together.
- Place chicken pieces in an 8” x 8” baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 30-40 minutes. The time will vary depending on bone or no bone, and with thigh or breast. So it is best to start checking at 30 minutes.
- Broil (skin up) for a couple of minutes if you used pieces with skin
John says that it was his mother who inspired his love of cooking and baking at an early age. (She cooked vegetables in boil-able packages.)