Orange ‘n' Onion Roast Chicken

Makes 6 servings

1	whole chicken (about 3-3/4 pounds)
1/2	teaspoon salt
1/4	teaspoon black pepper
2	oranges, peeled
1	medium onion, thinly sliced
1/2	cup dry white wine
1/2	cup orange juice
2	tablespoons grated fresh ginger
1/4	cup apple jelly, melted

Preheat oven to 350°F. Sprinkle chicken with salt and pepper; set aside. Separate oranges into segments. Place half of segments in chicken cavity. Place onion in small shallow roasting pan or 8-inch square baking dish. Arrange remaining orange segments over onion. Drizzle with wine. Place chicken, breast side down, on top of orange mixture. Combine orange juice and ginger; brush over chicken. Bake, uncovered, 30 minutes.
Turn chicken, breast side up, and brush with melted jelly. Bake 1 hour or until chicken is tender and thermometer inserted into thickest part of thigh registers 180°F. Baste with pan juices after every 20 minutes of baking. (If chicken browns too quickly, tent with foil.) Transfer chicken to cutting board; tent with foil. Let stand 5 to 10 minutes. Carve into 6 servings; remove and discard skin, if desired.