Festival Chicken

17 Reviews

Prep: 10 min
Cook: 1 hr 5 min
Ready In: 1 hr 15 min

“This is great on pork tenderloin or ribs. If you wish, the chicken can be partially cooked in the microwave. Serve with a green salad or baked potato, if desired. This is also good at room temperature, but you will ned lots of napkins! Sweet and savory, but not too spicy for kids.” - by marte

Ingredients

1 (12 ounce) jar apricot preserves
1 (8 ounce) bottle Russian-style salad dressing
1 packet dry onion soup mix
2 (4 pound) whole chickens, each cut into 8 pieces

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Metric US

Original recipe yields 8 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the preserves, salad dressing and soup mix; stir together until well mixed and set aside. Place chicken pieces skin side down in two lightly greased 9x13 inch baking dishes.
Bake at 350 degrees F (175 degrees C) for 1/2 hour.
Brush the skin side of the chicken pieces with the glaze mixture (you will use about 1/2 of the mixture) and return to oven; reduce temperature to 250 degrees F (120 degrees C) and bake for another 1/2 hour. Brush with remaining glaze mixture just before serving.

Nutrition

Amount Per Serving (8 total)

Calories
1191 cal
60%

Fat
75.8 g
117%

Carbs
38.9 g
13%

Based on a 2,000 calorie diet

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Reviews (17)

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marljong

May. 29, 2010

"Very moist and mildly sweet chicken. I will make it again. I marinated it over night in the sauce and made extra sauce to pour over the chicken. I used a russian dressing from this site, which was ..." See moreexcellent. I'd suggest adding garlic and onions. Must try chicken."

renabean

Nov. 9, 2007

"I have used this recipe for years. One of my favorite ways is to use orange marmalade instead of apricot preserves. I add green and red peppers cut in strips and a can of chunk pineapple. Pour over ch..." See moreicken or pork in bake. I serve this over seasoned white rice. "