4-Ingredient Oven 1970s Icebox Supper

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4-Ingredient Oven 1970s Icebox Supper is a sweet and savory baked chicken dinner with a glossy apricot-onion glaze. French dressing brings tang, apricot preserves add fruitiness, and dry onion soup mix seasons the sauce. Spoon the pan juices over the chicken and a side of rice or mashed potatoes.

What You’ll Need

  • Bone-in chicken. Use 2 pounds of assorted pieces or six bone-in thighs. Arrange skin-on pieces skin-side up.
  • Dry onion soup mix. One packet gives the glaze its savory onion flavor.
  • French or Russian-style dressing. Use 1 cup of dark amber French dressing or Russian-style dressing for a tangy base.
  • Apricot preserves. Half a cup adds sweetness and helps the glaze cling to the chicken.

How to Bake Apricot-Glazed Chicken

Arrange the chicken in a single layer in a lightly greased 9-by-13-inch glass baking dish. Stir the dressing, apricot preserves, and onion soup mix together, then spoon the glaze over the chicken. If you turn the pieces to coat them, finish with the skin facing up.

Bake uncovered at 350°F (175°C) for 50 to 60 minutes, spooning pan sauce over the chicken once or twice as it bakes. Look for a glossy coating and browned edges, then check that the thickest part of each piece reaches 165°F (74°C) without touching the bone.

How to Serve It

Let the chicken rest for 5 minutes, then spoon the pan sauce over each piece. Rice, buttered egg noodles, or mashed potatoes are good for soaking up the extra glaze.

4-Ingredient Oven 1970s Icebox Supper Recipe Card

Oven-baked bone-in chicken with a sweet apricot glaze and savory onion flavor.

  • Prep time — About 10 minutes
  • Bake time — 50 to 60 minutes
  • Rest time — 5 minutes
  • Servings — 4 to 6

Ingredients

  • 2 pounds bone-in chicken pieces or 6 bone-in chicken thighs
  • 1 packet dry onion soup mix
  • 1 cup dark amber French dressing or Russian-style dressing
  • ½ cup apricot preserves

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch glass baking dish.
  2. Arrange the chicken in a single layer, skin-side up if using skin-on pieces.
  3. Stir together the dry onion soup mix, dressing, and apricot preserves until well blended. Spoon the glaze evenly over the chicken.
  4. Bake uncovered for 50 to 60 minutes, basting once or twice with the pan sauce. The chicken is ready when the glaze is bubbling, the edges are browned, and an instant-read thermometer reads 165°F (74°C) in the thickest part of each piece, away from the bone.
  5. Let the chicken rest for 5 minutes, then spoon the pan sauce over each portion and serve warm.

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