Roasted Chicken Thighs

Ingredients

• 8-12 boneless, skinless chicken thighs
• 1/2 cup chopped onions
• 1 leek, sliced
• 2 cloves garlic, chopped
• 1 cup French salad dressing
• 1/4 cup Apricot jam
• 1/2 tsp dried parsley
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/3 cup dry white wine

Preparation

1. Preheat oven to 375°F.
2. Mix salad dressing, jam and wine with herbs.  Set aside.
3. Heat extra-virgin olive oil over a medium heat in a large, oven-safe skillet.
4. Saute onions and leek until translucent.  Add garlic.
5. Place the chicken on the vegetables.  Pour the sauce over top.
6. Bake in the oven, about 20 minutes.  
7. Remove chicken from the oven, tent with foil to rest for 10 minutes.  
8. Serve and enjoy!