Baked Catalina Chicken Thighs

Scatter the sliced onions around and between the chicken pieces.

Add the sliced red peppers around the chicken so they cook in the sauce.

In a medium bowl, whisk together the Catalina dressing, Beefy Onion soup mix, parsley flakes, minced garlic, undrained pineapple chunks, and orange marmalade until well combined. Pour the sauce evenly over the chicken and vegetables.

Bake uncovered for about 1 hour, or until the chicken is fully cooked and the thickest part reaches 165°F (74°C). If needed, spoon some sauce over the chicken halfway through baking.

Let the dish rest for 5 minutes. Baste the chicken with the pan sauce before serving, and spoon the extra sauce over the chicken or over cooked white rice.