1. Season each piece of chicken inside and out, including under the skin, with salt and pepper.

2. In a large bowl or resealable bag, combine lemon juice, orange juice, honey, garlic, thyme, sumac, and 3 tablespoons olive oil.

3. Add lemon slices, apricots, olives, and olive brine to the marinade.

4. Add chicken, cover tightly, and refrigerate up to 24 hours, turning occasionally.

5. Preheat oven to 450°F. Position one rack in the lower third and another about 8 inches from the broiler.

6. Toss shallots with remaining olive oil and spread on a sheet pan, cut side down. Roast on lower rack for 5–10 minutes until lightly golden.

7. Remove pan and add marinated chicken and solids using a slotted spoon, reserving marinade. Arrange chicken skin-side up.

8. Roast for 15 minutes, baste, then continue cooking about 10 minutes more until juices run clear.

9. Remove from oven and set broiler to high. Pour reserved marinade and wine over chicken.

10. Broil 3–5 minutes until browned and sauce thickens, turning apricots if needed to prevent burning.

11. Transfer chicken to a platter and spoon sauce over the top before serving.