Such an EASY recipe! Just chicken with 3 simple store-bought ingredients (which you can keep in your pantry to make this at a moment's notice) **
This is an old recipe from the 60s or 70s, when convenience foods were trendy to use in recipes. I used to make it with whole pieces of bone-in chicken then, but the skin doesn't get crispy. I've brought the recipe into the 21st century by using boneless, skinless chicken (we prefer thighs) and lite salad dressing plus sugar-free apricot preserves to make it lower in calories.
2-1/2 to 3 lbs. cut-up chicken parts (I use boneless, skinless chicken thighs)
1 envelope Lipton onion soup mix
1 (10 oz) jar apricot or apricot-pineapple preserves (I use sugar-free now, and cut it down to about 1 cup ~ could substitute orange marmalade, if you want)
1 (8 oz) bottle Russian, Catalina or French salad dressing (I use about half the bottle and prefer Lite Spicy French)
Combine dressing, soup mix and preserves in small bowl. Arrange chicken (skin side up) in sprayed shallow baking dish. Pour dressing mixture over the chicken. Bake at 350 for 1 hour.
(If you have other things baking at the same time, this can also bake at 300 for 2 hours ~ or 325 for 1-1/2 hours) ** Serves 4-6
*** MY original NOTE: I prefer a crispier skin on chicken, so will usually quickly brown the pieces in a small amount of oil in a skillet first ~ OR use boneless, skinless thighs or breasts instead.