Sweet and Tangy Red Chicken

1 (8 ounce) jar apricot preserves

1 (8 ounce) bottle Russian-style salad dressing

1 tablespoon soy sauce

2 teaspoons prepared yellow mustard

1 onion, thinly sliced

1 clove garlic, minced

1 (3 pound) chicken, cut into 8 pieces

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

Mix apricot preserves, Russian dressing, soy sauce, yellow mustard, onion, and garlic together in a large bowl.

Place chicken pieces into the apricot mixture and stir to coat.

Transfer chicken and sauce to a baking dish.

Bake in the preheated oven until the sauce is bubbling and thickened and the chicken is no longer pink inside, 45 minutes to 1 hour. Turn the chicken pieces twice while baking.

If sauce seems thin, transfer chicken to a platter; place baking dish of sauce under broiler until sauce has thickened, 2 to 5 minutes.