Tzimmes Chicken with Apricots Prunes and Carrots

Ingredients

• 2 whole chickens (about 4 pounds), broken down into 8 pieces, wings and backbones reserved for another use
• 4 teaspoons kosher salt, divided
• ½ cup plus 2 tablespoons honey
• ½ cup olive oil
• ½ cup fresh lemon juice
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 2 pounds carrots, preferably young carrots with greens attached, halved lengthwise or quartered if large
• 1 large red onion, cut into ½" wedges
• 12 garlic cloves, peeled
• 8 ounces dried apricots (about 1½ cups)
• 8 ounces dried prunes (about 1½ cups)
• 20 sprigs thyme
• 1½ cups dry white wine
• Parsley leaves with tender stems (optional, for serving)

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