Prep time: 2 hours (minimum) | Cook time: ~30 minutes | Yield: 4 servings
Ingredients List
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Chicken: 3.5–4 lbs bone-in chicken pieces (breasts, thighs, drumsticks).
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Aromatics: 1 lb shallots (halved), 4 cloves garlic (minced), fresh thyme.
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Marinade: Juice of 1 lemon + 1 orange, 1 tbsp honey, 1 tbsp sumac, 3 tbsp olive oil, salt & pepper.
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The Extras: Lemon slices, dried apricots, green olives + 2 tbsp brine, ½ cup dry white wine.
Instructions
1. Marinate for Maximum Flavor
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Prep the Chicken: Score the chicken skin (slash about 1 inch deep) to let the marinade penetrate. Season generously with salt and pepper.
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Whisk & Bag: In a bowl, whisk together the citrus juices, honey, garlic, thyme, sumac, and 3 tablespoons of olive oil.
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Combine: Place the chicken in a large resealable bag or bowl. Add the marinade along with the lemon slices, apricots, olives, and brine.
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Chill: Seal tightly and refrigerate for at least 2 hours (up to 24 hours). Flip the bag occasionally to ensure even coating.
2. Caramelize the Shallots
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Heat Up: Move your oven racks to the lower third and the top (8 inches from broiler). Heat oven to 450°F.
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Roast Shallots: Toss halved shallots with 1 tablespoon of oil on a large sheet pan, cut-side down. Roast on the lower rack for 10–12 minutes until golden.
3. Roast the Chicken
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Arrange: Remove the pan from the oven. Using a slotted spoon, transfer the chicken (skin-side up), apricots, lemons, and olives onto the pan with the shallots. Save the leftover marinade!
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Bake: Return to the oven for 15 minutes. Baste the chicken with the pan drippings, then roast for another 10 minutes until the juices run clear.
4. The Broiler Finish
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Deglaze: Remove the pan and switch your oven to High Broil. Pour the reserved marinade and the white wine over the chicken.
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Crisp: Broil for 3–5 minutes until the skin is deeply browned and the sauce has thickened. (Keep an eye on the apricots; if they darken too quickly, tuck them into the sauce.)