1. Preheat oven to 400 degrees F. Prepare chicken. Place apple and onion quarters into center of a roasting pan in an even layer.

2. Rinse chicken inside and out and pat dry with paper towels. Set chicken, breast side up, onto apples and onions. Tuck wings underneath chicken. Season skin and cavity of chicken with rub. Place in oven and reduce heat to 300 degrees F. Roast for 3 to 3 1/4 hours.

3. Make glaze. Combine jelly and grilling sauce in a medium bowl. Microwave for 1 minute. Whisk until evenly blended. Set aside.

4. After 1 hour of roasting, slowly pour 1/2 cup glaze onto hicken. Use a pastry brush to coat legs and wings with glaze. Continue to roast for another 2 hours, basting with chicken juices every hour. Chicken is done when thickest part of thigh registers 1800F on an instant-read thermometer.

5. Let chicken rest, tented with foil, for 15 minutes before carving.

6. Use apples and onions and any juices that have accumulated in bottom of roasting pan to make a sauce with remaining glaze. Pour apples, onions, and juices through a sieve to remove any solids. Let rest for a few minutes so fat will separate, then skim off fat and discard. Stir remaining glaze into skimmed juices.

7. While chicken rests, prepare dressing. Heat butter in a large saucepan over medium-high heat. When hot, add onion and apple and cook, stirring occasionally, until softened, about 5 minutes.

8. Add pepper jelly and broth. Bring to a boil. Add stuffing mix. Cover and remove from heat. Let stand 5 minutes. Stir well.

9. To serve, carve chicken (see Technique, page 8) and arrange on a platter with lemon and apple slices and rosemary sprigs, if desired, with dressing in a serving bowl. Serve sauce on the side in a gravy boat.

Source: Hannaford fresh Magazine, March - April 2009