• 3½ lb. roasting chicken
• Olive oil
• Salt and pepper
• ¾ cup pineapple, apricot preserves
• ¼ cup finely chopped green onions
• 1 tbsp. gated fresh ginger
• 2 large cloves garlic, minced
• 2 tbsp. toasted sesame seeds
• 2 tbsp. low sodium soy sauce
• 1 tbsp. rice vinegar

Position one set of rotisserie forks at end opposite point on the spit and secure by tightening the wing nut. Insert the spit through the chicken so that the forks are securely inserted into the meat. Place the second rotisserie forks onto the spit and secure it into the chicken. Make certain the chicken is centered on the spit and well balanced. Using kitchen twine, secure the chicken so that the wings and legs are securely tied to the body of the chicken. Rub the chicken with olive oil and season with salt and pepper. Insert the pointed end of the spit into the right side of the oven and place the left side into the spit support. Place the rack in the lower rack position with the rack down. Place the broiler/bake pan on the rack centering it below the chicken. Press the Bake button, the oven is preset to bake at 350° F. Set the time for 1½ hours. Turn on the Rotisserie and Convection. Meanwhile, combine the remaining ingredients in small saucepan and bring to a boil; reduce heat and simmer 5 minutes. Baste chicken several times during last 30 minutes of cooking. Test chicken for doneness by inserting a meat thermometer into the breast which should register 180° F, or pierce breast with fork and see that juices run clear. Allow chicken to stand 10 minutes before serving. Serve with remaining sauce.

Makes 4 to 6 servings.