MethodSeason the chicken thighs and drumsticks with salt and black pepper. Place them in a large bowl.
In a separate bowl, combine the minced garlic, dried oregano, red wine vinegar, and olive oil.
Pour the garlic and herb mixture over the chicken pieces, making sure they are well coated. Allow the chicken to marinate for at least 30 minutes, or you can cover and refrigerate it for a few hours for even better flavor.
Preheat your oven to 180°C (350°F).
In a large ovenproof dish or roasting pan, arrange the chicken pieces in a single layer.
4 chicken thighs
4 chicken drumsticks
Salt and black pepper, to taste
4 cloves garlic, minced
2 tbsp dried oregano
2 tbsp red wine vinegar
2 tbsp olive oil
1/2 cup pitted prunes
100g pitted green olives
100g pitted black olives
1 jar Opies capers, drained
2 bay leaves
120ml white wine
2 tbsp brown sugar
2 tbsp fresh parsley, chopped (for garnish)