Roast Chicken With Apricot Stuffing

INGREDIENTS

• Kosher salt and freshly ground pepper
• 1 small red onion, chopped
• 1 lemon, halved (half zested, both halves juiced)
• 2 stalks celery, chopped
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 5-to-6-pound chicken
• 1 tablespoon apricot preserves
• 1 tablespoon fresh marjoram, plus sprigs for garnish
• 1/2 cup dried apricots, chopped
• 5 cups cubed day-old French bread
• 1/4 cup chopped fresh parsley
• 6 cloves garlic, minced
• 3/4 cup low-sodium chicken broth
• 1 1/2 teaspoons paprika