4poundsbone-in, skin-on chicken parts(breasts, thighs, drumsticks, or a combination)
8ounces Catalina salad dressing(slightly less than 1 cup)
5ouncesapricot jam or apricot preserves(a little bit more than ½ cup)
1(1 ounce)envelope onion soup and dip mix(I use Lipton brand)
Instructions
Preheat oven to 350°F (180°C).
For easy clean-up, line a roasting pan or a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.
Place chicken, skin-side up, on prepared pan.
In a medium bowl, whisk together the 3 glaze ingredients (Catalina dressing, apricot jam, and dry onion soup mix).
Pour glaze over chicken; spread liberally on each piece.
Bake, uncovered, for about 1 hour, or until chicken reaches an internal temperature of 165°F. Taste and season with salt and pepper, if desired.
Notes
Use a rimmed baking sheet lined with foil. A lot of fat, juices, and sauce will drip off of the chicken as it bakes. The foil-lined sheet catches those drips and makes cleanup easy.
The total cooking time will vary depending on a number of factors, including the size and type of chicken pieces that you use. The good news is that bone-in, skin-on chicken stays moist and tender, even if it's slightly overdone!
Using an instant-read thermometer is the best way to know when your chicken is ready to come out of the oven. It's perfectly cooked when the meat reaches an internal temperature of 165°F.
Baste the chicken with the apricot sauce and pan drippings just before serving. You likely won't need to add extra salt to the meat, since the Lipton seasoning mix includes plenty of salt on its own.
Garnish with fresh herbs such as parsley, thyme, chives, or basil for a bright and colorful finishing touch.
Nutrition information is just an automatically-calculated estimate, and includes skin-on chicken and the entire sauce recipe. While cooking, a lot of the sauce drips off, so nutritional stats will vary depending on how much is actually consumed.