Step 1: Preheat oven to 200C/180C fan-forced and then grease a large baking tray with sides and line tray with baking paper.
Step 2: Drain apricots, reserving 1/3 cup juice.
Step 3: Remove leaves from 1 rosemary sprig and finely chop and then place soup mix, chopped rosemary, oil and reserved juice in a jug and stir until well combined and arrange chicken, apricots, potato and onion, in a single layer, on prepared tray and drizzle over soup mixture and season with salt and pepper.
Step 4: Bake, turning chicken and adding remaining rosemary sprigs halfway, for 45 minutes or until chicken is cooked through and potato is tender and serve.
Step 5: NOTE - You could use chicken thigh cutlets (bone-in and skin on) instead of drumsticks and cook for a further 5 to 10 minutes or until cooked through.
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