Ingredients Jump to Instructions ↓

  1. 1 cup thousand island salad dressing

  2. 1 cup pineapple-apricot preserves

  3. 1/4 cup grated onion

  4. 1 (1 ounce) package dry onion soup mix

  5. 1/2 teaspoon cinnamon

  6. 1 whole chicken, cut into 8 pieces, washed and patted dry

  7. 4 large potatoes - peeled and halved lengthwise

Instructions Jump to Ingredients ↑

  1. Preheat oven to 300 degrees F (150 degrees C). In a bowl, stir together the thousand island salad dressing, pineapple-apricot preserves, grated onion, dry onion soup mix, and cinnamon until well blended. Place chicken in a large, oiled baking dish. Arrange potato halves around the edges of the pan, fitting chicken and potatoes tightly together in a single layer. Brush sauce over chicken, coating completely. Cover with aluminum foil. Bake in the preheated oven for 40 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and remove foil. Continue baking 15 minutes more, or until potatoes are fork-tender and chicken is no longer pink in center. Both should have a beautiful golden brown glaze.


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