This is one of those recipes that is in probably every church cookbook I've ever seen. Probably because it's easy and good. I added a few Home on the Range touches, which made it even better.
Start by rubbing the chicken with Old Bay Seafood seasoning (yes, but just a little) then sauteing a Vidalia onion in a tiny bit of olive oil. I used fresh cut up leg and thigh pieces, but you can use skinless, boneless chicken breasts and just cook them about 15 minutes less. Ladle the caramelized onion over the rubbed chicken in a 13 x 9 inch pan. Mix up one glass bottle of country French dressing (not the chemical laden Catalina stuff), a small jar of farm fresh peach preserves (not jelly) and the obligatory packet of Lipton onion soup mix (even I'm not Martha Stewart enough to make my own) and pour over the chicken pieces.
Here's what it looks like going into the oven.
For bone-in chicken, bake for an hour and a half, covered with foil, at 350 degrees, turning once or twice, then pop under the broiler for just less than a minute to fully glaze the chicken. Serve with fresh noodles (another post for another time, I promise, tomorrow is going to be a very long and late shift I'm afraid). Tonight's veggies? Fresh picked peas and mushrooms.