Wash and dry the chicken. Cover completely with the salt and place breast-side up in the refrigerator for 12–18 hours. One hour before roasting, remove from refrigerator. Wash off the salt and dry.

Place the apricots, cider, onions, hazelnuts and allspice in a roasting pan. Place the chicken, breast-side up, on top. Preheat oven to 425° and pour the butter and olive oil over the chicken. Place in oven and bake for 20 minutes.

Drop the temperature to 375° and continue roasting for 40–50 minutes. Baste a couple of times.

Remove from oven and allow to sit for 10–15 minutes, then serve.