Chicken Boston Recipe -

Chicken Boston

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. 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.
  3. 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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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2004

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!

Most Helpful Critical Review
Jan 08, 2007

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.


19 Ratings

Oct 17, 2005

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.

Dec 12, 2004

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.

Oct 01, 2006

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!

Sep 17, 2006

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!

Oct 24, 2005

This is good for a nice change. Next time I will take off the skin. I used chicken breasts with the bone in.

May 13, 2006

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.


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  • Calories
  • 1166 kcal
  • 58%
  • Carbohydrates
  • 127 g
  • 41%
  • Cholesterol
  • 167 mg
  • 56%
  • Fat
  • 51.9 g
  • 80%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 51.3 g
  • 103%
  • Sodium
  • 1313 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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