Serve with home-cooked chips crumbled with feta and a lamb's lettuce salad. The perfect dinner party main, or elevated mid-week meal.
4 chicken legs, drumstick and thigh attached (Maryland cut), skin on ( up to 1kg )
3 Tbsp chopped fresh oregano
4 bay leaves
3 Tbsp olive oil
3 Tbsp red wine vinegar
6 prunes or dates, pitted and cut into quarters lengthways
2 Tbs capers
2 Tbsp caper brine
100gms pitted green olives (about ¾ cup)
1/2 cup dry white wine
2 Tbsp brown sugar
A few caperberries as garnish (optional) & fresh oregano leaves
Slash the chicken pieces in 3 places to the bone and place them in a large Ziploc bag with all the other ingredients except the olives, the wine, and sugar. Season with a little salt and pepper.
Massage the bag to ensure all the ingredients are mixed and the chicken is well coated.
For best results, place in the fridge overnight, but if short on time – for as long as you want.
Take the chicken out of the fridge to bring it to room temperature. Preheat the oven to 180C / 350F.
Arrange the chicken pieces snugly in an appropriately sized ovenproof dish with sides. Place the olives in and around the chicken pieces. Mix the brown sugar and white wine and mix to dissolve it as much as possible. Pour this over the chicken. Roast for 1 hour and 15 minutes until golden brown and cooked through. If necessary, loosely cover with a piece of foil to prevent over-browning.
Remove from the oven and arrange on a serving platter. Scatter over a few oregano leaves or caperberries as garnish (optional).
Recipe credit: Drizzle and Dip