| Preheat oven to 375 F. |
| Place the chicken pieces, skin side up, in a shallow roasting pan and sprinkle generously with salt and pepper, then with ginger. Spread the marmelade over the chicken and pour the apple and orange juices into the pan. Bake 20 minutes. |
| Remove from oven and add apricots and currants to the pan, mixing the fruit evenly. Sprinkle the fruit with the brown sugar, then return to oven. Bake, basting the chicken frequently, until the chicken is golden brown and shiny on top, 40 to 45 minutes. |
| Remove the chicken, apricots, and currants to a warm serving platter. Pour some of the pan juices over the top and transfer the remainder to a sauceboat. Serve immediately. |
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