There’s something magical about a recipe that has stood the test of time. This Oven Baked Chicken Lancaster came straight from a 1960s farm magazine, and it quickly became our family’s official summer dinner. The moment you slide the pan into the oven, the whole house fills with an irresistible aroma—sweet, tangy, and deeply savory. It’s the kind of dish that makes everyone wander into the kitchen, asking, “What’s for dinner?” with a hopeful smile.
What makes this chicken so special? It’s the perfect balance of three simple ingredients: ketchup, dry onion soup mix, and apricot preserves. They meld together into a glossy, caramelized glaze that clings to every piece of chicken. The best part? You only need one pan and about an hour of oven time. Whether you’re serving it for a weeknight meal or a backyard gathering, this Oven Baked Chicken Lancaster is a guaranteed crowd-pleaser. Trust me, you’ll want to save this one—it’s a keeper!
Oven Baked Chicken Lancaster – Sweet & Savory Apricot Glaze
- Preheat: Preheat your oven to 350°F. Line a rimmed baking sheet or shallow pan with foil for easy cleanup, then lightly grease it if you like.
- Pat chicken dry: Pat the chicken pieces dry with paper towels and arrange them skin-side up in a single layer on the prepared pan.
- Make sauce: In a medium bowl, whisk together the ketchup, dry onion soup mix, and apricot preserves until the mixture is smooth and well combined.
- Coat chicken: Spoon the sauce evenly over the chicken. For fuller coverage, turn the pieces to coat, then place them back skin-side up.
- Bake: Bake for 50 to 70 minutes, basting once or twice with the pan juices, until the chicken is deeply glazed and browned at the edges. The thickest pieces should reach an internal temperature of 165°F.
- Rest and serve: Let the chicken rest for 5 minutes so the glaze sets. Spoon some of the pan sauce over the top before serving.
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