This recipe is really simple and couldn't be any easier. I used chicken quarters (leg and thigh connected), but separated chicken pieces work just as well. It's my take on a sweet and sour sauce for chicken. If you like more heat, add more hot sauce.

For the glaze:

4 tablespoons Apricot preserves (available everywhere)

2 teaspoons rice wine vinegar

2 teaspoons of your favorite hot sauce

several grinds black pepper

couple pinches of salt

Put all the ingredients in a bowl and mix to combine. Set aside.

Place the chicken parts in a baking dish - such as Corningware or Pyrex. For quick and easy clean up, line the pan with aluminum foil before preparing the chicken. I like to cut slits in the skin, so the flavors can get into the chicken. Spoon the glaze on top and spread it evenly over the chicken.

Place it in a 400 degree F oven and set the timer for 45 minutes. If you have extra glaze, add more to the chicken about halfway through the cooking time.