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Roast Chicken with Cinnamon, Apricots and Apples

1 (5 to 6-pound) whole roasting chicken, cut into serving pieces

2 teaspoons salt

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground black pepper

12-ounces dried apricots

4 to 5 tart green apples, cored and sliced with peel

1 cup apple juice

1. Preheat oven to 300*F (150*C).
2. Combine the salt, cinnamon and pepper and coat the chicken pieces with the mixture.
3. Scatter the apricots and apple slices in the bottom of a roasting pan. Place the seasoned chicken atop the fruit and pour the apple juice over the fruit. Cover tightly with foil and bake for 1 1/2 to 2 hours or until bird is tender. Remove foil the last 1/2 hour for the bird to brown nicely, basting once or twice, if needed.

Serves: 6 to 8.

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