Festival Chicken Recipe

Ingredients
<br>- 1 (12 ounce) jar apricot preserves
<br>- 1 (8 ounce) bottle Russian-style salad dressing
<br>- 1 packet dry onion soup mix
<br>- 2 (4 pound) whole chickens, each cut into 8 pieces
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: 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.
<br>step 3: Bake at 350 degrees F (175 degrees C) for 1/2 hour.
<br>step 4: 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.
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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

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: 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.
step 3: Bake at 350 degrees F (175 degrees C) for 1/2 hour.
step 4: 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.

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