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Preheat oven to 350°F (180°C). For easy clean-up, line a roasting pan or a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. A lot of fat, juices, and sauce will drip off of the chicken as it bakes, so the foil-lined sheet pan catches those drips and makes cleanup easy. Place the chicken skin-side up on the prepared pan.
In a medium bowl, whisk together the 3 glaze ingredients (Catalina dressing, apricot jam, and dry onion soup mix).
Pour the glaze over the chicken; spread liberally on each piece.
Bake, uncovered, for about 1 hour, or until the chicken reaches an internal temperature of 165°F. The total cooking time will vary depending on a number of factors, including the size and type of chicken pieces that you use. As a result, an instant-read thermometer is the best way to know when your chicken is ready to come out of the oven. Taste and season with salt and pepper, if desired. Baste the chicken with the apricot sauce and pan drippings just before serving, and garnish with chopped fresh herbs (such as parsley, thyme, basil, or chives) or sliced green onions.