Ingredients
The following ingredients have 5 Servings
- 6 to 8 bone-in chicken thighs
- Kosher salt, freshly cracked black pepper and Cajun seasoning or cayenne pepper, to taste
- 1 (16 ounce) bottle red Russian style dressing
- 1 (10 ounce) jar apricot preserves
- 3 tablespoons dried onion flakes
- 1 tablespoon beef base (like Better than Bouillon), or granulated bouillon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon seasoned salt
- Hot, cooked rice
Instruction
- Preheat oven to 350 degrees F. Line a baking pan with aluminum foil for easier clean-up.
- Season chicken on both sides with salt, pepper and Cajun seasoning and place into the baking dish.
- Whisk together the dressing, preserves and remaining ingredients (except rice). Pour half of the dressing over the top, turn chicken to coat all sides and return skin side up. Pour remaining dressing mixture on top.
- Bake uncovered for 1 hour to 1-1/4 hours until chicken is cooked through and registers 170 to 175 degrees F on an instant read thermometer when inserted into the thickest part of the thigh. Total time will depend on the size of the thighs.
- Skim off excess fat from drippings and spoon sauce over individual servings of chicken. Serve the chicken over hot, cooked rice, skim off excess fat from the top of the drippings and spoon sauce over the top and add a green veggie or salad on the side.
