*The 24 hour marinating time is not reflected in the prep time.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Servings: 4
Ingredients
8chicken legsskin trimmed of excess fat and scored a few times (optional)
5garlic clovesminced or grated
3/4cupfresh oregano leavestorn, plus extra for garnish
4Tablespoonsred wine vinegar
3Tablespoonsolive oil
1-2cupspitted green olivesI use 2 cups
6Tablespoonscapersplus 2 tbsp of their juices
5ouncesMedjool datespitted and quartered
2bay leaves
Salt and freshly cracked black pepper
1/2cupdry white wine
2tbspdate syrup
Instructions
Place the chicken in a large, non-reactive bowl or ziplock bag and add the garlic, oregano, vinegar, oil, green olives, capers, dates, and bay leaves. Add 1 teaspoon salt and 1 teaspoon freshly cracked pepper. Mix the ingredients well with the chicken, cover the bowl, and refrigerate for 24 hours and up to 48. Stir the ingredients once or twice through the marination process, if possible.
Preheat the oven to 400 degrees and line the bottom and sides of a large baking tray with parchment paper.
Spread out the chicken legs on the tray, along with all the marinade ingredients. In a small bowl, whisk together the wine and date syrup and pour evenly over the meat. Place in the oven and cook for 50 - 55 minutes, basting two or three times, until the meat is golden brown on top and cooked through.
Remove from the oven and transfer everything to a large serving platter. Garnish with chopped fresh oregano leaves and serve.