||Preheat oven to 175 °C. Place chicken skin side up in a casserole dish.
||Mix contents of onion soup mix sachet with apricot juice, stir continuously and bring to boil. Partially cover and allow to simmer for 5 minutes.
||Pour over chicken and set aside any sauce that does not fit in the dish.
||Bake for 35-45 minutes until chicken is fully cooked. Remove chicken and set aside.
||Pour sauce into a saucepan with any sauce that was left over and boil until reduced to 500 ml.
||Remove chicken skin before eating.
||Serve with brown rice and steamed vegetables.