Apricot Onion Chicken
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Apricot Onion Chicken
This chicken recipe is easier than you think and comes out amazing each time! I rarely have leftovers.
Times
- Prep Time : 5-10 minutes min
- Cook Time : 1 1/2 hours min
- Ready Time : 6 min
Servings
Ingredients
- 1 onion, sliced
- 1 1/2 tablespoons oil
- 4 chicken leg quarters
- 6 tablespoons onion soup mix
- 4 teaspoons apricot jam room temperature
Directions
Preheat oven to 350. Cut the onion into thin, round slices. Place into baking sheet (Pyrex works best – just line with parchment paper and remove when serving). Drizzle with oil. Bake for 15-20 minutes or until slightly browned. Meanwhile, skin chicken and cut into eighths. Dip chicken into onion soup mix and place upside down (bone up) onto onions. Bake for 30 minutes. Remove from oven and turn chicken pieces over. Bake an additional 30 minutes. Remove from oven and smear over chicken. Bake 30 more minutes and serve. Goes nicely with rice.
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3 Responses to Apricot Onion Chicken
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Meat , Main , Rosh Hashanah , Quick (under 30 minutes) , Chicken ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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yumy yumy… need more red pepper flakes.+i tablespoon of honey +i tablespoon of soy ..
I am confused – where does the paricot jam come in- do you combine with the onion soup or smear on at the end & cook 30 min more?
You smear it on or spoon it on top of the onion soup mix and it melts on its own for the last 30 minutes.