Place your chicken thighs and drumsticks into a very large, non-metallic mixing bowl on your counter. Using skin-on chicken is important because the skin becomes crispy and absorbs all the wonderful marinade flavors.

In a separate small bowl, whisk together the crushed garlic, oregano, vinegar, olive oil, salt, and pepper. Pour this mixture over the chicken pieces and toss them well so every inch is completely coated.

Stir in the halved prunes, green olives, capers, and bay leaves into the large bowl with the chicken. These ingredients provide the classic sweet and salty punch that makes this specific Mary Berry dish famous.

Cover the bowl tightly with plastic wrap and place it in the refrigerator for at least two hours. For the best results, let the chicken sit overnight so the meat becomes incredibly tender and very flavorful.

Preheat your oven to 180°C and arrange the chicken pieces in a single layer in a roasting tin. Pour all the leftover marinade, fruit, and juices from the bowl over the chicken in the tin.

Carefully pour the dry white wine around the chicken pieces into the bottom of the roasting tin. The wine creates a beautiful steam that keeps the chicken moist while it roasts in the hot oven.

Sprinkle the light brown sugar evenly over the top of the chicken skin for a caramelized finish. The sugar melts into the juices to create a rich, dark, and very sticky sauce during the bake.

Place the tin in the oven and bake for fifty to sixty minutes until the chicken is cooked through. The skin should be deep golden brown and the juices should run clear when you poke the meat.

Halfway through the cooking time, use a large spoon to pour the pan juices over the chicken pieces. This basting step ensures the skin stays glossy and tastes like the savory herbs and sweet prunes.

Transfer the hot chicken to a large serving platter and pour the remaining sauce and fruit over it. Top with a handful of fresh chopped parsley for a bright, herbal look before serving to your guests.