Soak the dried apricots in the white wine- at least 30 minutes, up to overnight.

Preheat the oven to 450.

Season the chicken with the salt and black pepper- inside and out.

Drain the apricots, reserving the soaking liquid.

Chop the shallots or sweet onion into large chunks. Stuff half of the soaked apricots and shallots in the cavity of the bird.

Place in a roasting pan. Sprinkle the remaining apricots around the bird.

Roast for 20 minutes. Reduce the heat to 325 and roast another hour, more or less, depending on the size of your chicken.

When the chicken’s temperature is about 140 in the thick part of the thigh, scoop out most of the apricots surrounding the bird. As many as you can easily grab without burning yourself. Place the chicken back in the oven.

Puree the apricots in a blender or food processor with the reserved white wine. Pour this sauce over the chicken and continue to roast.

The chicken is done when the temperature is 160 in the thigh and/or the juices run clear.

Remove from the oven and cover with a lid or foil. Allow to rest for at least 10 minutes.

Tip
Take care when opening the oven to check on the temperature, remove the apricots, and pour the sauce on. Every time you open the oven door the oven will drop in temperature, extending your cooking time. Simply be prompt when opening and shutting the door.