Ingredients
1/2
cup orange juice
2
tablespoons balsamic vinegar
3
to 3 pounds cut-up broiler-fryer chicken
1/2
teaspoon salt
1/4
teaspoon pepper
1/3
cup orange marmalade
1
jar (8 ounces) sun-dried tomatoes in oil, drained
1
package (6 ounces) dried apricots
3
tablespoons packed brown sugar
Preparation
Heat oven to 375°F.
Mix orange juice and vinegar in ungreased rectangular pan, 13x9x2 inches. Arrange chicken pieces, skin sides up, in pan. Spoon orange juice mixture over chicken. Sprinkle with salt and pepper. Spread marmalade over chicken.
Bake uncovered 30 minutes. Spoon orange juice mixture over chicken. Sprinkle tomatoes and apricots around chicken; toss with orange juice mixture. Sprinkle brown sugar over tomatoes and apricots.
Bake uncovered 35 to 40 minutes, spooning orange juice mixture frequently over chicken, until juice of chicken is no longer pink when centers of thickest pieces are cut. (Cover pan loosely with aluminum foil when chicken begins to brown.)
