8 oz bottle red Russian dressing*
1 envelope onion soup mix
1 jar apricot preserves
2 chickens, cut up
1 large can chunk pineapple, drained
Combine all ingredients and pour over chicken which has been placed in a single layer in large shallow baking dish, skin side up. Bake uncovered 1 1/2 hours in 350 degree oven basting occasionally. Check after 45 minutes and cover with foil before it crisps or burns.
*Can substitute Catalina or French dressing as Russian is very hard to find these days. Although I’ve read that these substitutes are not as good. I’ve also found homemade Russian recipes online, but these look like far too much work for me 🙂
This chicken recipe is from my mom although I believe it is originally from Linda Beals. So delicious! I think it is a pretty old school recipe. Best with bone-in chicken with skin on – nice and juicy.