Pour the sauce evenly over the chicken thighs in the baking dish, making sure each piece is coated. Use a spoon to spread the mixture so all the tops are covered, but keep the skin side mostly exposed so it can brown while the sauce bubbles around it.
Place the baking dish, uncovered, on the middle rack of the preheated oven. Bake for 45 to 55 minutes, or until the chicken is cooked through and the skin is deep golden and crisp around the edges. The sauce will be thick, bubbly, and slightly caramelized.
Check for doneness by inserting an instant-read thermometer into the thickest part of a thigh without touching the bone; it should read at least 165°F (74°C). If the skin isn’t as browned as you’d like, you can broil the chicken for 2 to 3 minutes at the end, watching closely so it doesn’t burn.
Let the chicken rest in the baking dish for about 5 to 10 minutes so the juices settle and the sauce thickens slightly. Spoon the pan sauce over the chicken when serving, and plate it with your favorite simple sides for a nostalgic, Mother’s Day-worthy dinner.
Variations & Tips
For a slightly less sweet version, swap half of the apricot preserves for low-sodium chicken broth or water; you’ll still get the vintage flavor but with a lighter sauce. You can also use Russian dressing instead of French or Catalina if that’s what you have. If you want a bit of heat, stir 1/4 teaspoon red pepper flakes into the sauce before pouring it over the chicken. For extra tang, add 1 tablespoon apple cider vinegar or a squeeze of fresh lemon to the sauce mix.
To make cleanup easier on a busy day, lightly grease the glass baking dish or line it with a thin layer of oil spray before adding the chicken. If you need to scale up for a bigger family gathering, use two baking dishes so the chicken still bakes in a single layer.
Always handle raw chicken carefully: wash your hands, knives, and cutting boards with hot, soapy water after contact, and avoid rinsing raw chicken (it can spread bacteria around the sink). Make sure the internal temperature reaches at least 165°F (74°C) and refrigerate leftovers within 2 hours in shallow containers. Leftovers reheat well in a 325°F oven, covered, until warmed through, or in the microwave in short bursts with a splash of water or broth to keep the chicken moist.
