Apricot chicken is so simple and tasty, you’ll wonder why you only serve it once a year.
Ingredients
Cooking spray
1wholechicken, cut into pieces (about 5-6 lb.)
1/2tsp.garlic powder
1/2.tspsalt
1/2tsp.ground black pepper
1jar (12-oz.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
)Kosher for Passoverapricot preserves
1bottle (8-10 oz.)
of chicken pieces of your choice, such as bone-in skin-on chicken breast halves or leg quarters.
Preheat oven to 350F.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Grease a 13- x 9-in.
pan with cooking spray.
Place in prepared pan.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Whisk together the apricot preserves and the Russian dressing.
Stir in the chopped onion.
Pour over the chicken evenly.
Bake 1 hour, or until a thermometer inserted in thickest portion of chicken registers 165F.
Tent the dish with aluminum foil if the skin is getting too dark during baking.
