This quick and easy recipe is good for a busy weeknight...yet it is also good as company fare. Serve with rice and garnish with toasted sliced almonds and bits of fresh parsley.
8 chicken thighs (bone in/skin on)
1 cup apricot preserves
1 cup French salad dressing
1 (1 ounce) package of dry onion soup mix
Preheat oven to 350 (F)
In a medium bowl combine the preserves, salad dressing and onion soup mix. Mix until combined.
Place chicken pieces skin side down in a 9 x 13 - inch baking dish. Pour apricot mixture over chicken and bake for 30 minutes uncovered at 350 (F); turn chicken pieces over so they are skin side up and bake another 30 minutes at 350 (F) or until done...basting if needed.
Serve with rice and garnish with parsley and toasted sliced almonds.
8 chicken thighs (bone in/skin on)
1 cup apricot preserves
1 cup French salad dressing
1 (1 ounce) package of dry onion soup mix
Preheat oven to 350 (F)
In a medium bowl combine the preserves, salad dressing and onion soup mix. Mix until combined.
Place chicken pieces skin side down in a 9 x 13 - inch baking dish. Pour apricot mixture over chicken and bake for 30 minutes uncovered at 350 (F); turn chicken pieces over so they are skin side up and bake another 30 minutes at 350 (F) or until done...basting if needed.
Serve with rice and garnish with parsley and toasted sliced almonds.
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