5-Ingredient Mother’s Day Vintage Baked Chicken Thighs
Bone-in chicken thighs bake in a glossy sweet-savory sauce made with French or Catalina dressing, apricot preserves, and onion soup mix. This vintage-style baked chicken is caramelized, flavorful, and easy enough for a family dinner or holiday meal.
Ingredients
- 2 1/2 to 3 lb bone-in skin-on chicken thighs about 6 to 8 pieces
- 1/2 tsp kosher salt or a few pinches, to taste
- 1 cup bottled French or Catalina salad dressing
- 1 cup apricot preserves
- 1 packet dry onion soup mix 1 oz
Instructions
- Preheat the oven to 375°F.
- Pat the chicken thighs dry with paper towels and trim any large pieces of excess fat.
- Season both sides of the chicken lightly with kosher salt.
- Arrange the chicken thighs skin-side up in a single layer in a 9x13-inch glass baking dish.
- In a medium bowl, whisk together the French or Catalina dressing, apricot preserves, and dry onion soup mix until glossy and combined.
- Pour the sauce over and around the chicken, using a spoon to coat the pieces while keeping most of the skin exposed.
- Bake uncovered on the middle rack for 45–55 minutes, until the skin is deep golden, the sauce is bubbling and caramelized at the edges, and the chicken reaches 165°F internally.
- If the skin needs more color, broil for 2–3 minutes, watching closely.
- Let the chicken rest in the baking dish for 5–10 minutes before serving.
- Spoon the thickened sauce over each serving.
Notes
Use a glass baking dish to help prevent the sugary sauce from scorching. Check the temperature in the thickest part of the thigh without touching bone.
Nutrition
Calories: 465kcal
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