Total recipe yield: 8 servings
Vegan: No
LO Vegetarian: No
Contains Pork: No
Contains Alcohol: No


  • 2 pounds of chicken thighs with skin on
  • 1 bottle of French dressing
  • 3/4 cup apricot preserves
  • 1/2 cup of diced dried apricots
  • 1 package of low sodium onion soup mix
  • 1/4 cup of rice wine vinegar


  • Prepare marinade for chicken by combining the entire bottle of French dressing with whole packet of onion soup mix and diced apricots, rice wine vinegar and apricot preserves - whisk well in a large bowl.
  • Put the chicken thighs in the bowl and fully coat with marinade. Let the chicken sit in refrigerator in marinade for an hour before cooking.
  • To cook, preheat oven to 350 degrees and prepare a broiling tray by placing chicken skin side up in the tray. Drizzle extra marinade all over the chicken. Cover the baking pans with tin foil and let it cook for 35 min. Then, remove the foil and continue bake on convection so skin gets browned for another 10/15minutes. Take chicken out when it has reached an internal temp
  • Of 165 degrees and leave in baking pan - covered with foil to set up and allow juices to get back into the chicken.
  • After 15 min, take chicken out to serve and drizzle the sauce all over top of chicken and rice or mashed potatoes as a sweet and savory gravy.
  • Enjoy!
  • Simple sautéed spinach or green beans are a nice veg to pair with the chicken and rice or mashed potatoes.