Festival Chicken

1 (12 ounce) jar apricot preserves

1 (8 ounce) bottle Russian-style salad dressing

1 packet dry onion soup mix

2 (4 pound) whole chickens, each cut into 8 pieces

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl combine the preserves, salad dressing and soup mix; stir together until well mixed and set aside. Place chicken pieces skin side down in two lightly greased 9x13 inch baking dishes.

Bake at 350 degrees F (175 degrees C) for 1/2 hour.

Brush the skin side of the chicken pieces with the glaze mixture (you will use about 1/2 of the mixture) and return to oven; reduce temperature to 250 degrees F (120 degrees C) and bake for another 1/2 hour. Brush with remaining glaze mixture just before serving.