Roasted chicken with apricots

10 oz Dried apricots
      1 c  White wine
      7 lb chicken pieces (about 1*
           -cut-up fryers
      2 t  Salt
      1 t  Pepper
      2 t  thyme
      1 t  Paprika
      2 c  Onions, cut in chunks
      1 c  Carrots, chopped
 
  From "A Book of Feasts" by Kay Goldstein and Liza Nelson (Longstreet Press,
  1993).
  
  Soak apricots in wine in a dish and set aside.
  
  Rinse chicken pieces under cold water and pat dry. Season the chicken with
  the dry seasonings and place pieces in a single layer in a large roasting
  pan. Add onions and carrots. Bake in a preheated 350'F. oven for 45
  minutes, or until the chicken is just beginning to brown. Pour off excess
  fat, if desired, and pour apricots and wine over chicne pieces. Baste with
  juices (adding more wine, if needed), and finish cooking, about 30 minutes
  longer; remove from oven. If not served within 2 hours, chill and bring
  back to room temperature before reheating.
  
  To reheat, place the chicken in covered pan or ovenproof serving dish with
  cooking juices (you may skim fat again) and reheat at 375'F. for 20-30
  minutes while first courses are being served. To serve, place the chicken
  pieces on a serving dish and keep warm while deglazing the pan. Scrape up
  pan residues, adding a bit more stock or wine to deglaze if necessary. Pour
  resulting sauce over chicken and arrange apricots for garnish.