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Roast Chicken with Apricots and Olives

Tangy, citrusy with loads of flavor. This one is a crowd pleaser!

Ingredients

  • 4 lbs. Chicken, either thighs, breasts or whole bird cut up Bones and skin are a must.
  • 1 Tbsp. Kosher salt
  • 1 tsp. Freshly ground coarse black pepper
  • 1/4 cup Lemon juice, freshly squeezed
  • 1 Lemon, sliced, seeds removed
  • 1/4 cup Orange juice
  • 1/4 cup Honey
  • 6 lge. Garlic cloves, sliced thinly
  • 3/4 tsp. Dried thyme
  • 3 Tbsp. Sumac or ZA'ATAR spice blend
  • 4 Tbsp. Olive oil
  • 1 cup Dried apricots
  • 1 cup Castelvetrano olives, pitted
  • 2 Tbsp. Olive juice
  • 4 lge. Shallots, peeled and cut lengthwise into quarters
  • 1/4 cup Dry white wine

Instructions

  • Slash each piece of chicken through the skin a few times, about 1 inch deep. Season with salt and pepper and set aside.
  • Whisk 1/4 cup lemon juice, 1/4 cup orange juice, 1/4 cup honey, garlic, thyme, sumac, and 4 Tbsp. olive oil in a large bowl. Stir well to combine. Add lemon slices, shallots, 1 cup apricots, 1 cup olives and 2 Tbsp. olive brine and 1/4 cup white wine.
  • Place the chicken in a large zip-lock bag and pour the marinade over the chicken. Remove as much air as possible and seal tightly. Set on a sheet pan and place in the refrigerator for 2 hours or overnight, turning the bag from time to time.
  • The next day, take the chicken out of the fridge and bring to room temp. Position an oven rack about 8 inches from the broiler and position a second rack in the lower third of the oven. Heat oven to 450 degrees.
  • Using your hands or slotted spoon remove chicken and all marinade ingredients and place in an even layer on a foil-lined baking sheet, reserving the liquid marinade. Make sure the chicken is skin-side up.
  • Roast on the lower rack for 15 minutes until the chicken juices run clear. Baste the chicken with the pan drippings and cook for another 10 minutes until chicken reaches 160 degrees. Remove the pan from the oven and heat the broiler on high.
  • Pour the reserved marinade over the chicken and broil until the chicken is browned and the liquid is thickened; about 5 minutes.
  • Transfer to a platter and pour any remaining juices over the chicken and serve.