4 Ingredient Sweet and Tangy Chicken is a go-to chicken recipe using common ingredients and is one o the most popular recipes on Syrup and Biscuits. Originally published in 2011, it’s been updated with new photos and a recipe video.
I remember the day Angela told me the menu she’d planned for our church Share Group meal. The entree was a chicken recipe she’d recently tried and she and her family were crazy about it. Of course, I couldn’t wait to get the recipe details.
She explained that you need but a few simple, ordinary ingredients to make a sauce for the chicken that’s indescribably delicious. Yes, those words were used in a famous candy advertisement but they were the words she used.
I encouraged her to reveal the recipe ahead of time because I was dying with curiosity.
She said, “Oh, it’s nothing to it. You mix up Russian dressing, dry onion soup mix, and apricot preserves.
On the outside, my reaction was joyous and anticipatory.
On the inside, I was thinking something entirely different. Truth be told, I was downright disappointed because the combination sounded odd, to say the least.
The night of the share group meeting arrived. The Sweet and Tangy Chicken was still in the oven when we walked through the door. I convinced myself that anything with an aroma that appealing could never taste odd.
Man, oh man; was I right! That fateful evening was over 30 years ago and I’ve been making that chicken recipe ever since. It’s a departure from my usual scratch recipes because it relies on convenience items. But, it’s a keeper. Folks rave about. Make it one time and you’ll see what I’m talking about. I swanee to goodness.
4 Ingredient Sweet and Tangy Chicken
This is a 4 ingredient dish that will become one of your go-to dishes. You can make ahead first thing in the morning up to the point of baking, place in the refrigerator, then just pop in the oven for a little over an hour, add a side and a tossed green salad. Dinner is served!
8 chicken thighs – You can use a whole chicken or other parts. We love thighs the best. And we want them on the bone with the skin.
1 package dry french onion soup mix
1 (8 oz bottle) Russian dressing (I prefer Wishbone Russian dressing)
1 cup apricot preserves
salt and pepper for seasoning
Mix all ingredients, except chicken, in a bowl. Set aside.
Place chicken pieces in a baking pan. Sprinkle lightly with seasoning.
Pour sauce over chicken and make sure it’s coated well.
Roast uncovered at 400 degrees for 1 hour or until chicken reaches an internal temperature of 165 degrees. Baste several times during cooking.
Serve it up and act like you are worn slap out from working so hard. Take all the compliments gracefully. You deserve it.
Sweet and Tangy Chicken
Ingredients
- 8 chicken thighs You can use a whole chicken or other parts. We love thighs the best. And we want them on the bone with the skin
- 1 package dry french onion soup mix
- 1 8 oz bottle Russian dressing (I prefer Wishbone Russian dressing)
- 1 small jar of apricot preserves or about a cupful
Instructions
- Mix all ingredients, except chicken, in a bowl.
- Place chicken pieces in a baking pan. Sprinkle with pepper. No extra salt is needed.
- Pour sauce over chicken and make sure it’s coated well.
- Roast uncovered at 400 degrees for 1 hour to 1 hour and 15 minutes until chicken is done. Baste several times during cooking. This is the way the chicken will look when done.
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Joyce Snowdon says
I would like to try your Sweet and Tangy Chicken recipe but how can I make it for 2 people?
Jackie Garvin says
Joyce,
You can make the whole recipe and freeze the leftovers for a meal at another time. It freezes well with the sauce. Then, thaw overnight in the refrigerator and reheat the next day.
Nancy says
Is there enough sauce so you could serve over rice?
Jackie Garvin says
Yes!
Cheryl says
I can’t eat apricots. What can I substitute them with!
Jackie Garvin says
I’ve used peach jam and it turned out great.
Gerry McDonald says
We made this tonight and it was fantastic! We also served leftover pasta with it and used the sauce over the pasta. This was so good, we are going to experiment baking a pork roast in a Dutch Oven and cook it “low and slow” and make pulled pork sandwiches. We also thought that this would be excellent with shrimp and plan on doing that too. Great recipes open your imagination and this one is a keeper!
Jackie Garvin says
Thank you. So glad you enjoyed it.
Ellen says
I made this recipe and my family really loved it. We usually eat boneless skinless chicken. Would that work as well with this recipe?
Jackie Garvin says
I think it would.