1/2  cup orange juice
  2  tablespoons balsamic vinegar
  3 to 3 1/2-pound cut up broiler-fryer chicken
1/2  teaspoon salt
1/4  teaspoon pepper
1/3  cup orange marmalade
  1  jar (8 ounces) sun-dried tomatoes in oil, drained
  1  package (6 ounces) dried apricots
  3  tablespons packed brown sugar

  Heat oven to 375°

  Mix orange juice and vinegar in ungreased rectangular pan, (13x9x2 inches). Arrange chicken pieces, skin side up in pan. Sprinkle with salt and pepper. Spread marmalade over chicken.

  Bake uncovered 30 minutes. Spoon orange juice mixture over chicken. Sprinkle tomatoes and apricots around chicken; toss with orange juice mixture. Sprinkle brown sugar over tomatoes and apricots.

   Bake uncovered 35 to 40 minutes, spooning orange juice mixture frequently over chicken, until chicken is no longer pink when centers of the thickest pieces are cut. (Cover pan with aluminum foil when chicken begins to brown.)