Roast Chicken With Apricots and Olives

Yield: 6-8 servings

Ingredients:

• 3½ to 4 pounds bone-in chicken pieces

• Salt and pepper to season

• ¼ cup fresh lemon juice, plus 1 lemon, sliced and seeded

• ¼ cup fresh orange juice

• ¼ cup dry white wine

• ¼ cup honey

• 4 garlic cloves, thinly sliced

• ¾ teaspoon dried thyme

• ¾ teaspoon cumin

• 2 tablespoons ground sumac

• 4 tablespoons olive oil

• 1 cup dried apricots

• 1 cup pitted Castelvetrano olives with 2 tablespoons brine

• 4 shallots, sliced thinly

Method:

Preheat the oven to 400°F. In a 9×13 casserole dish or roasting pan, add the chicken along with all ingredients up to the olive oil. Toss well to ensure the chicken is evenly coated with seasoning. Add the dried apricots, olives, and shallots, and spread everything out evenly.

Roast for 30–45 minutes, or until the chicken reaches an internal temperature of 165°F. If the chicken begins to brown too quickly, loosely tent it with aluminum foil. Serve warm.