Chilling Time: 4 hr
Cooking Time: 55 min
1/4 cup dried apricots, cut into strips
2 tablespoons dried oregano
2 tablespoons capers, drained
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
1/4 cup light brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
1/4 cup red wine vinegar
1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
1. In a large resealable plastic bag, combine all ingredients except chicken; mix well.
2. Add chicken to bag, seal, and marinate in the refrigerator at least 4 hours or overnight, turning bag over occasionally.
3. Preheat oven to 350 degrees F. Place chicken skin-side up in a 9- x 13-inch baking dish.
4. Bake uncovered 55 to 60 minutes or until no pink remains, basting occasionally with pan juices. Serve topped with pan juices.