Sheet Pan Chicken a L'Orange

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1/2 cup orange marmalade

2 teaspoons orange zest plus 2 tablespoons orange juice 

2 teaspoons orange liqueur 

2 teaspoons white wine vinegar 

Kosher salt and freshly ground black pepper 

4 bone-in, skin-on chicken thighs 

4 cups broccoli florets (about 2 pounds) 

4 shallots, peeled and quartered lengthwise 

2 tablespoons extra-virgin olive oil

Garnish:

2 oranges, grated and supremed (white pith cut away and segments cut free from their membranes)