1. Preheat oven to 400°F, line a baking sheet with foil and spray with cooking spray.
2. Sauté the chopped onions in butter until translucent.
3. Add onions and butter to a large bowl and add bread cubes, apricots, pecans, parsley, 1 tablespoon thyme, chicken stock, salt, pepper and bourbon and mix until well combined.
4. Place chicken pieces out on to prepared baking sheet, season with salt, pepper and remaining thyme and brush about half of the apricot bourbon glaze over the chicken pieces. Reserve the rest for serving.
5. Spoon stuffing mixture around all of the chicken pieces on the pan.
6. Lightly drizzle olive oil over each piece of chicken to help crisp skin.
7. Roast in the oven for about 35 minutes or until cooked through and skin is crispy and brown. Make sure the internal temperature reaches 165°F.
8. Let rest for about 10 minutes before serving.
9. Warm the remaining glaze and spoon over the chicken pieces before serving.
10. Great served with wild rice pilaf, or roasted or mashed potatoes.

Recipe Note: If you want to use both dark and white meat, use a whole cut up chicken or a combo of split breasts and thighs or drumsticks. If using split breasts, debone the pieces so they will cook in the same amount of time as the thighs, but be sure to leave the skin attached.

*Apple juice may be substituted for bourbon in the stuffing and glaze recipes if preferred.

1. Add all ingredients to a small sauce pan and whisk together while heating over medium-low heat.
2. Stir often until the preserves have melted and the mixture becomes thicker (about 5 minutes).