Free range whole legs (thigh and drumstick, tail removed) marinated in a gorgeous blend of olive oil garlic, red wine vinegar and oregano with the added twist of prunes apricots and sicilian olives. Just sprinkle with brown sugar, 1/2 cup white wine and roast on 170ºC for 40 mins.

Cooking hints: Place a piece of baking paper or tinfoil on bottom of roasting tray to help cleanup after cooking.  If oven is too hot fruit will caramelize and burn before chicken is cooked.