Ingredients
- 3 pounds chicken thighs bone in and skin on (weight is a guestimate, to equal 8 chicken thighs. Can also cut down the amount of thighs to 4-6 using the same amount of rest of ingredients.)
- 1 tablespoon oil
- Sea or Kosher salt, to taste
- Black pepper, to taste
- Apricot Sauce
- 1 cup apricot preserves
- 1 cup French dressing or Russian Dressing
- 1 ounce package dry onion soup mix (Lipton brand, preferred)
How to Make
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Step 1: Preheat your oven to 350-degrees F.
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Step 2: Season the chicken with salt and pepper on both sides. Place a skillet over medium-high heat and add oil. When oil is hot, brown the chicken thighs in the oil until all sides have been browned. Place the thighs in a baking dish large enough to hold all the pieces or you can leave in skillet if it is oven proof and if it holds all the chicken pieces, making sure to drain any excess oil. Set aside.
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Step 3: In a medium sized bowl, add all the sauce ingredients and blend them together until evenly incorporated. Brush half of the sauce over top of the chicken in the baking pan (or skillet), reserving the rest for later.
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Step 4: Place in the preheated oven and bake for 30 minutes. Pour the remaining reserved sauce on top of the chicken thighs.
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Step 5: Continue to cook the thighs until the internal temperature reaches 180 - 185-degrees F.
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Step 6: Remove and serve with the sauce that has pooled in baking dish drizzled over top of the chicken. Enjoy!
We hope you enjoy this recipe!
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