This Oven-Baked 4-Ingredient Chicken Arabella coats bone-in chicken with a sweet, tangy glaze made from apricot preserves, Russian dressing, and dry onion soup mix. As the chicken bakes, the sauce bubbles and caramelizes around the edges, leaving plenty of glossy pan sauce to spoon over each piece.
What You’ll Need
- Bone-in, skin-on chicken pieces. Use 3 pounds of chicken. Thighs, drumsticks, or a mix of pieces work with this method. If the pieces vary in size, check them individually as they finish.
- Apricot preserves. One cup gives the glaze its fruity sweetness and body. Small pieces of apricot are fine and soften during baking.
- Dry onion soup mix. One packet seasons the glaze and adds savory onion flavor. Stir it directly into the preserves and dressing.
- Russian dressing. Use 1 cup of bottled dressing. Its tang balances the sweetness of the preserves and makes the glaze easy to spoon over the chicken.
How to Make Chicken Arabella
Heat the oven to 375°F (190°C). Line a rimmed baking sheet or a 9×13-inch baking dish with foil and lightly grease it. Stir the apricot preserves, Russian dressing, and onion soup mix together until the seasoning is evenly distributed.
Pat the chicken dry and arrange it skin-side up in a single layer. Spoon the apricot mixture over every piece, then bake uncovered for 50–60 minutes. Baste once or twice during baking if you like a more even glaze. Check the thickest part of each piece with a thermometer, keeping the probe away from the bone. The chicken is ready when it reaches 165°F (74°C).
Let the chicken rest for 5 minutes, then spoon the cooked pan sauce over the pieces just before serving.
Tips for a Glossy Apricot Glaze
- Use a pan with a rim. The chicken releases juices as it cooks, and the rim keeps the bubbling sauce contained.
- Keep the chicken skin-side up. This exposes the glazed surface to the oven heat and helps it brown.
- Watch the glaze near the end. If it browns before the chicken is cooked through, loosely tent the pan with foil and finish baking.
- Check smaller pieces first. Remove any pieces that reach 165°F while the larger ones finish.
What to Serve with Chicken Arabella
White rice, mashed potatoes, and buttered egg noodles all soak up the apricot sauce. Add steamed green beans, roasted broccoli, or a crisp salad for contrast. For an easy lunch, pull leftover chicken from the bone and serve it over rice with a spoonful of the sauce.
Frequently Asked Questions
Can I make the apricot glaze ahead?
Yes. Stir the preserves, dressing, and soup mix together and refrigerate the glaze in a covered container. Stir it again before spooning it over the chicken.
Can I use boneless chicken?
Yes. Boneless pieces generally cook faster, so start checking them earlier. Use the internal temperature of 165°F to judge when they’re ready.
Why is my pan sauce thinner than the glaze on the chicken?
Juices released during baking loosen the sauce at the bottom of the pan. The coating on the exposed chicken thickens as it caramelizes. Spoon the pan sauce over the chicken after its short rest.
Oven-Baked 4-Ingredient Chicken Arabella Recipe Card
Bone-in chicken baked with apricot preserves, Russian dressing, and onion soup mix until golden and glazed.
- Prep time — About 10 minutes
- Bake time — 50–60 minutes
- Rest time — 5 minutes
- Servings — 6
Ingredients
- 3 pounds bone-in, skin-on chicken pieces
- 1 cup apricot preserves
- 1 packet dry onion soup mix, about 1 ounce
- 1 cup Russian dressing
Instructions
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet or a 9×13-inch baking dish with foil and lightly grease it.
- Stir together the apricot preserves, dry onion soup mix, and Russian dressing in a medium bowl until evenly combined.
- Pat the chicken dry and arrange the pieces skin-side up in the prepared pan. Spoon the glaze evenly over the chicken.
- Bake uncovered for 50–60 minutes, basting once or twice with the pan sauce, until the chicken is golden and the thickest part reaches 165°F (74°C) without the thermometer touching bone.
- Rest for 5 minutes. Spoon the cooked pan sauce over the chicken and serve warm.