Spicy Apricot Chicken "Marbella" 4 Steps
In a large bowl combine chicken pieces, smashed garlic cloves, bay leaves, spanish green olives, black sundried olives, apricot jam, olive oil, red wine vinegar, capers and caper juice, dried oregano, chili flakes, kosher salt and fresh cracked black pepper. Mix to coat, cover and allow to marinate in the fridge overnight.
Remove the marinated chicken from the fridge 30 minutes prior to cooking. Preheat the oven to 400°F, and arrange the chicken pieces in a single layer in a roasting pan and spread the olives and capers in and around the chicken pieces. Spoon the marinade back onto the chicken pieces evenly and drizzle over the white wine.
Bake in the oven until the skin is browned and the chicken is cooked through, approximately 45-60 minutes. If the chicken is cooked but you prefer browner skin, just broil on high for the last 3-5 minutes.
Transfer the chicken pieces to a serving platter, stir the chopped parsley into the remainder of the ingredients in the pan and then spoon this mixture over each piece of chicken. Serve with lemon wedges if desired.