||Place chicken in a shallow roasting pan. Mix cider, water and lemon juice in small bowl. Reserve 1/2 cup of mixture. Pour remaining cider mixture evenly on inside and outside of chicken.
||Combine thyme, rosemary, salt and pepper in a small bowl; reserve 1 teaspoon of herb mixture for stuffing. Rub remaining herb mixture under chicken breast skin and inside cavity. Cover; refrigerate at least for 10 minutes.
||Preheat oven to 375°F. Meanwhile, combine half of apple slices, mushrooms, ham, bacon, pine nuts, garlic, parsley, oil and reserved herb mixture in a large bowl. Stir until well blended. Stuff chicken with apple mixture and truss.
||Place remaining apple slices on bottom of pan. Place stuffed chicken on top of slices in pan. Pour reserved cider mixture evenly over chicken.
||Bake 1 to 1 1/4 hours or until thermometer inserted in thickest part of chicken, without touching bone, reaches 180°F. Let stand for 10 minutes before slicing.