Ingredients

3.5 to 4 lb chicken thighs

1 T kosher salt

1 1/2 t fresh ground black pepper

1/4 c fresh lemon juice

1 lemon sliced and seeded

1/4 c fresh orange juice

1/4 c honey

4 to 6 garlic cloves, thinly sliced

3/4 t dried thyme

1 c dried apricots

1 c La Bella Olives smoked almond stuffed green olives. (or a pitted green olive of your choice)

2 T olive brine

4 large or 8 small shallots, peeled and cut lengthwise into quarters or halves

1/4 c dry white wine

Instructions

Season each piece of chicken, inside and out. Be sure to salt and pepper under the skin, too.

In a large bowl or resealable bag, place lemon juice, orange juice, honey, garlic, thyme, sumac and 3 T

olive oil. Combine well.

Add lemon slices, apricots, olives, and olive brine.

Add chicken and cover tightly before sealing. Refrigerate up to 24 hours, turning the bag from time to

time or tossing the chicken pieces in the bowl.

When ready to bake, position an oven rack 8″ from the broiler source. Positions the other rack in the

lower third of the oven and heat oven to 450.

Toss shallots with remaining tablespoon of oil and spread out on a large sheet pan with cut sides down.

Place on the lower oven rack and cook for 5 – 10 minutes until shallots just barely turn golden.

Remove the pan from the oven and using a slotted spoon place all ingredients from the bag of chicken

on the sheet pan RESERVING marinade. Arrange chicken skin side up and return to oven. Cook 15

minutes, basting with the drippings and cook until chicken juices run clear, about 10 minutes longer.

Remove pan from oven and preheat broiler to high.

Pour the reserved marinade and wine over the chicken and broil until the chicken is browned and the

liquid has thickened, about 3 to 5 minutes. If the apricots start to brown to quickly, turn them over in

the sauce.

When nice and brown, transfer the chicken to a platter and pour the sauce over everything. Drizzle with

Apricot olive oil, and finishing salt.