Recipe by JUSTJEN33
"Not your same old chicken, this recipe has a slight twist & shake to it from its unusual sauce. Serve with green vegetables for a complete meal in one. Mmm Mmm good!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
thousand island salad dressing
1 (1 ounce) package
dry onion soup mix
whole chicken, cut into 8 pieces, washed and patted dry
potatoes - peeled and halved lengthwise
This is great, I was skeptical about the pineapple-apricot preserves but ooooooooooo it was good. That must be the secret ingredient, thanks for sharing Jen my family loves it!
This recipe was frustrating and then wasnt worth it in the end. I read such great reviews, so I made it tonight. I used chicken breasts (boneless) and drumsticks instead of a whole chicken. The potatoes and sauce I kept exactly the same. After baking for the recipe's 40 and 15 minutes, I had to bake another 35 minutes until the chicken was done. Then the potatoes were still not done, and I even cut them in quarters instead of halves, so they should have cooked even faster. THe sauce in itself has a great flavor. I love the combination. But it didnt really get into the chicken much (maybe it shoudl be marinated first?) and the chicken was SO moist - it was TOO moist. I think these should be browned first b/c the chicken is almost soggy. I think this sauce is a keeper, but it just cant be baked the way it says in the recipe in my opinion. If I choose to use the sauce again, I'll use it with a pork tenderloin, or marinate the chicken in it, and then brown the chicken first before baking it. I'll also bake at 325 first, instead of 300 before upping it to 375. And the potatoes will be separate next time - or cut in even smaller pieces. Too bad! Looked good.
My family and I really liked this. The kids picked the bones CLEAN. I didn't know whether to take the skin off the chicken or not, so I did my best to sear the thighs first on an electric griddle. The skin got "fleshy" again after cooking in the oven so next time I think I will skin the chicken first. (or maybe even deep frying the chicken with a batter on it. I bet that would glaze deliciously!) I used ketchup and mayonaisse (not miracle whip!) instead of dressing, peach preserves only, and kinda made up my own "onion soup/seasoning" mix. I will definitely make this again, thank you! Very good.
thank you justjen33 this was marvelous, although i did NOT add apricot. I did use pineapple ( crushed) & everything else. This will be a regular @ my house.
I think this could be a misprint! I've made this many times, but NEVER with Thousand Island Dressing! Use the old fashioned orange French Dressing, and you will really like it!
Wow! What a change of pace for flavor! Weather too hot to use the oven, so made it in the crockpot. Chicken breasts turned out wonderfully moist and tender...made a very nice gravy while cooking. I skillet-browned potatoes before adding to crockpot later. Will definitely make again!
This is good for a nice change. Next time I will take off the skin. I used chicken breasts with the bone in.
Quick, easy, delicious! My kids loved it and mom and dad, too. I used boneless breasts cut into small pieces and my potatoes were also cut into smaller chunks. Everything cooked through and the chicken was especially moist.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 468
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
We're counting down from now until Thanksgiving with a great pie every day. Join the fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make garlicky chicken breasts cooked chicken fried steak-style.
It's like a cross between chicken pot pie and chicken and dumplings.
See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce