1 (3 1/2 lb.) broiler-fryer, skinned
1 med. cooking apple, cut into wedges
1/2 c. water
2 tbsp. lemon juice
2 tbsp. chopped fresh parsley
1 tbsp. prepared mustard
2 med. size sweet potatoes, peeled and cut into thirds
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. pepper
3 med. onions, quartered
1 tsp. chicken flavored bouillon granules

Remove giblets and neck from chicken and reserve for other uses. Trim excess fat from chicken. Place apple wedges in cavity of chicken. Close cavity with skewers and truss. Lift wing tips up and over back, tucking under bird securely. Place chicken, breast side up, on a rack in a roasting pan; set aside. Combine water, lemon juice, parsley, mustard, bouillon granules, ginger, cinnamon, and pepper; brush over entire surface of chicken. Arrange sweet potatoes and onions around chicken. Cover and bake at 350 degrees for 1 1/2 hours or until drumsticks move up and down easily and juices run clear. Discard apple wedges. Remove chicken and vegetables to a serving platter; serve immediately. Yield: 6 servings (272 calories per serving).