1 head garlic, cloves separated, crushed, and skins removed
3 tbsp. dried oregano
Freshly ground black pepper
6 lb. bone-in skinon chicken pieces
1 c. dry white wine
1/2 c. packed brown sugar
2 tbsp. cold butter, cubed
1/2 small bunch parsley, roughly chopped
In a large bowl, mix together oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper. Add chicken to marinade and cover tightly with plastic wrap. Marinate for 2 to 6 hours, tossing mixture every few hours to ensure even marination.
Preheat oven to 350°. Transfer chicken and marinade to a large roasting pan. Pour wine all over and sprinkle brown sugar over chicken.
Bake chicken, basting every 20 minutes with pan juices for 50/60 minutes.
Increase oven to 500° and roast until chicken skin is deeply golden.
Remove chicken, olives, and prunes onto a platter and cover loosely with foil. Bring the juices to a simmer in a pan over medium heat and let reduce by half. Season to taste with salt and pepper and whisk in cold butter and parsley.
Serve chicken with a drizzle of pan juice reduction.