To allow for ease in cleanup, line 13" x 9" baking pan with aluminum foil, if desired. Place chicken in pan. If preferred, substitute whole cut up chicken or eight thighs. Sprinkle with pepper. No salt is required because of sodium content of soup mix. In small bowl, mix remaining ingredients. Pour sauce over chicken, making sure it's well-coated. Bake, uncovered, at 400 degrees F for 1 to 1-1/4 hours, depending on size of pieces, until chicken is thoroughly cooked. Baste several times during baking process. Reserve remaining sauce for dipping, if desired. To prepare a lower calorie version, substitute reduced fat/fat-free Russian dressing and reduced sugar/sugar-free apricot jam. If desired, remove skin from chicken prior to preparation or purchase it that way.