| 1. |
Preheat oven to 175 °C. Place chicken skin side up in a casserole dish. |
| 2. |
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. |
| 3. |
Pour over chicken and set aside any sauce that does not fit in the dish. |
| 4. |
Bake for 35-45 minutes until chicken is fully cooked. Remove chicken and set aside. |
| 5. |
Pour sauce into a saucepan with any sauce that was left over and boil until reduced to 500 ml. |
| 6. |
Remove chicken skin before eating. |
| 7. |
Serve with brown rice and steamed vegetables. |
