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1
Put 1/3 cup olive oil, the garlic, 1 tablespoon marjoram, the lemon zest and juice, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse to make a paste.
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2
Loosen the chicken skin with your fingers.
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3
Rub the paste under and over the skin and inside the cavity.
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4
Put the chicken on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight.
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5
Make the stuffing: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
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6
Add the red onion, celery and dried apricots and cook, stirring, until the vegetables begin to soften, about 5 minutes.
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7
Add the bread and parsley and cook, stirring, until combined, about 2 minutes.
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8
Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper.
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9
Transfer to a bowl and let cool completely.
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10
Preheat the oven to 425 degrees F. Fill the chicken cavity with the stuffing, tie the legs together with twine and put breast-side up on a rack in a roasting pan; tuck the wings underneath.
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11
Roast until the skin begins to brown, about 30 minutes, then reduce the oven temperature to 350 degrees F and continue roasting until deep golden brown, about 1 more hour.
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12
(Cover loosely with foil if it's browning too quickly.)
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13
Whisk the preserves and vinegar in a small bowl; brush on the chicken and continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes.
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14
Let rest 10 minutes before carving.
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15
Garnish with marjoram sprigs.
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16
Photograph by Con Poulos
