2 1/2 - 3 lb. cut up frying chicken
16 oz. Italian dressing
12 oz. apricot preserves

Wash chicken and pat dry. In covered dish marinate chicken in dressing overnight in refrigerator.

Heat oven at 325 degrees. Remove chicken from marinade.

In small bowl, combine 1 cup marinade and preserves. Brush chicken with marinade mixture; place skin side up in 13x9 inch pan. Pour marinade over chicken to prevent over baking. Cover with aluminum foil. Bake for 1 hour. Remove foil. Continue baking 30-40 minutes. Serves 4.