1 meat from a rotisserie chicken whole dry washed and patted cut into 8 pieces,
0.5 teaspoon cinnamon
1 ounce onion soup mix dry
0.3 cup onion grated
4 large potatoes peeled halved lengthwise
1 cup thousand island salad dressing
Equipment
bowl
oven
baking pan
aluminum foil
Directions
Preheat oven to 300 degrees F (150 degrees C).
In a bowl, stir together the thousand island salad dressing, pineapple-apricot preserves, grated onion, dry onion soup mix, and cinnamon until well blended.
Place chicken in a large, oiled baking dish. Arrange potato halves around the edges of the pan, fitting chicken and potatoes tightly together in a single layer.
Brush sauce over chicken, coating completely. Cover with aluminum foil.
Bake in the preheated oven for 40 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and remove foil. Continue baking 15 minutes more, or until potatoes are fork-tender and chicken is no longer pink in center. Both should have a beautiful golden brown glaze.
