Pour bone-in thighs in the baking dish with 4 simple ingredients and give Mom a dinner she’ll remember long after the flowers wilt

1 cup bottled French or Catalina salad dressing

1 cup apricot preserves (or apricot jam)

1 ounce packet dry onion soup mix

1/2 teaspoon kosher salt (or to taste)

Directions

Preheat your oven to 375°F (190°C). Grab a rectangular glass baking dish, about 9×13 inches, so the chicken thighs can sit in a single layer.

Pat the bone-in, skin-on chicken thighs dry with paper towels. This helps the skin brown better. Trim any excess fat if needed.

Lightly season both sides of the chicken thighs with the kosher salt. The onion soup mix is salty, so you don’t need much here.

Arrange the chicken thighs, skin-side up, in the glass baking dish. Nestle them close together but try to keep them in a single layer, similar to a neat grid of pieces in the pan.

In a medium bowl, whisk together the French or Catalina dressing, apricot preserves, and dry onion soup mix until fairly smooth and combined. It will be thick and glossy.