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.
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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)
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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.