In a large resealable bag, combine the chicken, minced garlic, dried oregano, coarse salt, fresh ground pepper, red wine vinegar, and olive oil. Add the pitted prunes, green olives, capers, and bay leaves. Seal the bag tightly and refrigerate for at least 12 hours.

Preheat your oven to 350°F (175°C).

Once marinated, remove the chicken from the bag and place it in a roasting pan. Pour the remaining marinade over the chicken, then sprinkle the brown sugar and drizzle the white wine across the top.

Bake for 50 to 60 minutes, ensuring the skin turns golden brown and the internal temperature reaches 165°F (74°C).

Transfer to a serving platter, drizzle with pan juices, and sprinkle with chopped cilantro or parsley.