Heat oven to 325°F. Remove giblets from body cavity. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. In medium bowl, prepare stuffing mix with margarine and water according to package directions. Stir in pecans and raisins. Fill cavity of chicken loosely with stuffing. Spoon remaining stuffing into small baking dish; cover with foil and refrigerate. Using string, tie legs and tail together. Close neck cavity by bringing loose skin over opening and holding in place with metal skewer. Twist wing tips under back.
Place chicken, breast side up, on rack in shallow roasting pan. Brush chicken with 1 tablespoon of the melted margarine. Bake at 325°F. for 1 1/2 hours.
In small bowl, combine remaining 2 tablespoons melted margarine with apricot preserves and cinnamon. Remove chicken from oven; brush apricot mixture generously over chicken. Remove reserved stuffing from refrigerator. Place chicken and reserved stuffing in oven.
Bake chicken an additional 30 to 40 minutes, brushing occasionally with remaining apricot mixture. Bake reserved stuffing until thoroughly heated.* Untie legs about 10 minutes before end of baking time. Chicken is done when fork tender, juices run clear and drumstick moves easily up and down and twists in socket. Let stand 5 to 10 minutes before carving. Bring any remaining apricot mixture to a boil; serve with chicken.