For glaze, in a 1-1/2- to 2-quart saucepan stir together vinegar and jelly. Heat; stir over medium heat. Bring to boiling. Boil glaze gently, uncovered, for 20 minutes until syrupy and reduced to about 1 cup, stirring frequently. Remove from heat. Stir in apple pie spice. Divide glaze in half; set aside. (Glaze will thicken as it stands; stir before brushing over chicken and apples.)

Preheat oven to 325F. Skewer neck skin of chicken to back; tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in roasting pan. Sprinkle with salt. Roast, uncovered, 1-1/4 hours. Cut string. Place apples around chicken.

Meanwhile, in 1-qt. casserole combine rice and seasoning mix, water, and butter; cover. Set aside. Brush chicken and apples with some of one portion of glaze. Sprinkle with pepper. Roast chicken and rice together in oven for 1 to 1-1/4 hours more or until instant-read thermometer registers 180F when inserted into thickest part of the thigh and juices run clear, brushing with remainder of the glaze portion twice. Stir green onion into rice. Transfer rice to platter; top with chicken and apples. Cover with foil.

For sauce, skim fat from juices in roasting pan; discard. Pour remaining glaze portion into the roasting pan. Using wooden spoon, scrape up any brown bits stuck to bottom of pan (place pan on stove top over medium heat, if necessary, to heat glaze). Strain; season to taste with salt and pepper. Transfer to gravy boat. Garnish with sage. Makes 6 servings.