GOLDEN GLAZED CARAMELIZED CHICKEN BAKE

1. Start by mincing the onion. In a large bowl, whisk together the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, paprika, salt, and black pepper. Once smooth, add the onion soup mix and the @goodgoodbrand apricot jam, and mix until everything is well combined.
2. Pat your chicken dry with a paper towel. Toss the chicken in the marinade until every piece is coated in that sweet and tangy goodness. If you’re in a hurry, go straight to the oven. But if you’ve got time, let it marinate in the fridge for up to 24 hours for flavor-packed perfection.
3. Preheat your oven to 370°F (190°C). Place the chicken skin-side down on a baking dish or sheet and bake for 15 minutes. Remove it from the oven, give it a toss, baste generously with the sauce, and flip the pieces. Return to the oven and bake for another 45 minutes, or until the chicken is golden, crispy, and irresistible.
4. Once out of the oven, baste the chicken one last time with that luscious sauce for an extra glossy finish. Sprinkle with fresh parsley for a pop of color (and to look fancy), then serve over a warm bed of rice.