Remove chicken giblets and neck; use to make stock if desired. Rinse chicken and cavity under cold water. Pat dry with paper towels. Sprinkle half salt, pepper and thyme over chicken. Tie legs down to chicken; tuck tail inside cavity; bend wings over back.

Place chicken breast-side-up on rack in roasting pan. Roast in 400°F (200°C) oven for 30 minutes. Reduce heat to 350°F (180°C), cover chicken loosely with foil and continue roasting about 45 minutes.

In a large casserole, combine sweet potatoes, apples, brown sugar, ginger and cinnamon; dot with butter. Cover tightly, place in oven with chicken, and continue cooking for about 45 minutes.

Meanwhile, remove excess fat from pan juices. Stir in remaining salt, pepper, thyme and apple juice. Combine flour and water, add juice mixture and cook until thickened. Spoon sweet potato-apple mixture around chicken and serve with apple gravy.

In saucepan, melt apple jelly. During last 20 minutes of chicken roasting time, remove foil and brush chicken with jelly. Continue basting chicken with pan juices until nicely glazed and chicken is cooked. Chicken is cooked when internal temperature reaches 185°F (85°C) or until juices run clear and fork can be inserted in chicken with ease. Remove chicken, place on large platter and keep warm.