2 broilers, cut up (about 5 lbs.)
3/4 c. Italian, French, or Catalina salad dressing
3/4 c. apricot or peach jam
1 tbsp. lemon juice
1 pkg. dry onion soup mix

Place chicken in a lightly greased 9 x 13 inch pyrex casserole. Combine remaining ingredients, rub over chicken pieces. Arrange the thicker, meatier parts toward the outer edge of the dish; wings and drumsticks should be toward the center.

Cover with waxed paper. Microwave on High for 15 minutes. Turn and rearrange chicken. Place more portions toward the edge and baste. Cover and microwave on High for 15 minutes longer.

Meanwhile preheat conventional oven to 400 degrees. Baste chicken with sauce; transfer immediately to preheated oven. Cook uncovered 15 to 20 minutes until glazed and golden, basting occasionally. Serve over rice.