Apricot Glazed Chicken
User Reviews
5
Apricot Glazed Chicken
Description
The Apricot Glazed Chicken involves coating skin-on chicken pieces with a mixture of Catalina dressing, apricot jam, and onion soup mix. Baking at 350°F on a foil-lined pan allows drippings and glaze to collect for basting, resulting in tender meat with a sticky, flavorful crust. The glaze’s sweetness and mild acidity complement the savory soup mix, creating a harmonious contrast.
The use of bone-in parts ensures juiciness, while baking uncovered encourages slight browning and caramelization of the glaze on the skin. An instant-read thermometer is recommended to verify doneness at 165°F internal temperature for safe, succulent chicken.
This chicken is suitable as a main entree served alongside sides like vegetables or rice, with garnishes such as fresh herbs or green onion to add subtle freshness and texture variations.
Because much of the glaze drains off during baking, nutritional values can vary depending on how much sauce is consumed with the chicken.
Ingredients
- 4 pounds chicken parts breasts, thighs, drumsticks, or a combination, bone-in, skin-on
- 8 ounces Catalina salad dressing (slightly less than 1 cup) (or sub with Russian dressing or French dressing)
- 5 ounces apricot jam a little bit more than ½ cup, or apricot preserves
- 1 (1 ounce) onion soup and dip mix I use Lipton brand, envelope
- fresh herbs chopped or sliced, optional garnish
- green onion chopped or sliced, optional garnish
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. A lot of fat, juices, and sauce will drip off of the chicken as it bakes, so the foil-lined sheet pan catches those drips and makes cleanup easy. Place the chicken skin-side up on the prepared pan.
- In a medium bowl, whisk together the 3 glaze ingredients (Catalina dressing, apricot jam, and dry onion soup mix).
- Pour the glaze over the chicken; spread liberally on each piece.
- Bake, uncovered, for about 1 hour, or until the chicken reaches an internal temperature of 165°F. The total cooking time will vary depending on a number of factors, including the size and type of chicken pieces that you use. As a result, an instant-read thermometer is the best way to know when your chicken is ready to come out of the oven. Taste and season with salt and pepper, if desired. Baste the chicken with the apricot sauce and pan drippings just before serving, and garnish with chopped fresh herbs (such as parsley, thyme, basil, or chives) or sliced green onions.
Notes
- Line the baking pan with foil and spray to catch drippings and simplify cleanup.
- Use an instant-read thermometer to ensure chicken reaches 165°F for safety and best texture.
- Garnish with fresh herbs or green onions to add fresh flavor contrasts.
- Nutrition estimates include all sauce, but actual intake varies since much sauce drips off during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Serving | 1/6 of the chicken and glaze | |
| Calories | 585kcal | 29% |
| Carbohydrates | 26g | 9% |
| Protein | 51g | 102% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 155mg | 52% |
| Sodium | 642mg | 27% |
| Potassium | 552mg | 12% |
| Fiber | 0.1g | 0% |
| Sugar | 20g | 40% |
| Vitamin A | 249IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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