Ingredients
Apricot Sauce
- 1 cup apricot jam
- 32g packet powdered onion soup
- 1/4 cup soy sauce
- 2 tablespoons Dijon mustard
- 1/2 teaspoon chilli flakes
Chicken
- 4 chicken legs - excess skin from underside removed
Method
Apricot Chicken
- Preheat the oven to 200oC (180oC fan bake). Line a large baking dish with baking paper.
- In a large bowl, whisk all the apricot sauce ingredients together. Add in the chicken and coat well with the sauce.
- Place the chicken, skin side down onto the prepared baking dish. Reserve any leftover sauce.
- Cook for 25 minutes. Flip the chicken over and spoon over any remaining sauce. Bake for an additional 25 minutes or until cooked through.