Apricot Chicken Recipe
Tender baked chicken coated in a sticky, sweet-tangy apricot glaze with just four pantry staples.
Servings: 4 servings
Ingredients
- 2 pounds chicken legs or thighs
- 1 cup apricot jam
- 1 cup Russian dressing or French dressing
- 1 (1 ounce) packet dry onion soup mix
Instructions
- Preheat oven to 350°F.
- Place chicken in a baking dish.
- Mix together jam, dressing, and onion soup mix, then pour over the chicken.
- Bake for 50-60 minutes or until chicken reaches an internal temperature of 165°F.
Notes
- Use parchment paper to line the baking dish for easy clean-up.
- This recipe will work with up to 20 chicken wings.
- If using chicken breasts, reduce the cook time. Cook until the chicken reaches 165°F.
- For a thicker sauce, whisk in a slurry made with 1 tablespoon cornstarch mixed with 1 tablespoon water. Cook sauce until thick.
- Optional ingredients that can be added are drained pineapple chunks, diced red or green pepper, red chili flakes, onions or a bit of soy sauce for extra flavor.
- Refrigerate leftovers in a covered container for up to 4 days.
- Freeze cooled chicken in zippered bags for up to 6 weeks. Thaw before reheating.
Nutrition
Calories: 737kcal | Carbohydrates: 50g | Protein: 30g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 565mg | Potassium: 406mg | Fiber: 2g | Sugar: 37g | Vitamin A: 627IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 2mg