1 pkg. onion soup mix
1 bottle garlic-flavored French salad dressing
1 (8 to 10 oz.) jar apricot jam (no sugar added)
2 (2 1/2 to 3 lb.) chickens, each cut into 8 pieces

Mix the soup mix, dressing and jam. Spread the mixture all over the chicken and marinate for at least 4 hours, but preferably overnight in the refrigerator. Preheat the oven to 350 degrees. Bake the chicken for 45 minutes. Drain off some of the liquid and bake for an additional 15 minutes. This is good eaten hot or cold. Chicken can be marinated for up to 24 hours ahead of time.