Preheat oven to 375 degrees F. In small bowl, blend
1 tablespoon each apricot preserves, marmalade, and vinegar.
Place chicken in baking pan coated with nonstick cooking
spray. Add water to pan to a depth of 1/4-1/2 inch. Brush
chicken with preserve mixture. Combine the remaining preserves,
marmalade, vinegar, onion, and garlic and spoon around the chicken.
Roast, covered, for 25 minutes. Uncover and roast
for 10 more minutes, until onion is tender.