A delightful twist on a classic chicken dish, infused with Mediterranean flavors and baked to perfection.
Prepare the chicken by washing it under cold water, patting it dry, and cutting it into quarters.
Ensure the chicken is thoroughly dried to help the marinade adhere better.
In a large bowl, mix together the garlic, oregano, salt, pepper, vinegar, olive oil, olives, capers, and bay leaves.
Crush the garlic slightly to release its flavor into the marinade.
Add the chicken quarters to the bowl and coat them thoroughly with the marinade. Cover with plastic wrap and refrigerate overnight.
Marinating overnight allows the flavors to penetrate deeply into the chicken.
Preheat the oven to 350°F (175°C). Arrange the marinated chicken in a single layer in a baking dish.
Use a baking dish that fits the chicken snugly to keep the juices concentrated.
Spoon the marinade over the chicken, sprinkle with brown sugar, and pour the white wine into the dish, avoiding pouring it directly over the chicken.
Sprinkling sugar helps create a caramelized glaze on the chicken.
Bake in the preheated oven for 50-60 minutes, basting occasionally with the pan juices, until the chicken is fully cooked.
Basting keeps the chicken moist and enhances the flavor.
Transfer the chicken and accompaniments to a serving platter, garnish with fresh parsley, and serve with the pan juices on the side.
Serving the pan juices separately allows guests to add as much as they prefer.
