5-Ingredient Mother's Day Vintage Baked Chicken Thighs Directions:
Preheat oven to 375°F.
Lightly coat a 9x13-inch glass baking dish with nonstick cooking spray.
Pat chicken thighs dry with paper towels.
Trim any visible excess fat.
Season chicken thighs lightly with kosher salt.
Arrange chicken thighs in a single layer in the baking dish.
In a medium bowl, whisk together Catalina dressing, apricot preserves, and onion soup mix until smooth and glossy.
Pour sauce evenly over the chicken thighs.
Use a spoon to coat each piece with sauce.
Bake uncovered for 35–45 minutes, until chicken is cooked through and reaches 165°F.
Broil for 2–3 minutes at the end if a deeper caramelized top is desired.
Let chicken rest for 5–10 minutes before serving.
Spoon pan sauce over each serving.
WW Points Calculation
Boneless skinless chicken thighs, trimmed, 2 lb: 32.00
Kraft Lite Catalina Dressing, 1 cup: 16.00
Smucker’s Reduced Sugar Apricot Preserves, 1/2 cup: 12.00
Lipton Recipe Secrets Onion Soup & Dip Mix, 1 packet: 3.00
Morton Kosher Salt: 0.00
Points Information:
Total Points: 63.00
Servings: 6 servings, about 1 chicken thigh with sauce per serving
Points per serving: 10.50
Nutrition Information
Calories: 314
Fat: 12.50 g
Protein: 30.00 g
Carbohydrates: 19.00 g
Sugar: 13.00 g
Sodium: 890 mg
I'm waiting for your comments! Enjoy!
