Chicken with Olives and Apricots

I found this recipe in last weekend Ottawa Citizen and it's delicious and easy to make. Above is the chicken marinating...

And here it is once it's out of the oven. Loved it!

CHICKEN WITH OLIVES (and Apricots!)

This simple, savoury casserole is made in record time: The meat is marinated, then roasted. That's it! Makes: 4 servings

- 1 chicken, cut into 8 pieces, or use 8-10 wings or 8-10 chicken thighs

- 4 tablespoons (60 mL) olive oil

- 1/3 cup (75 mL) maple syrup or honey

- 1/3 cup (75 mL) vinegar (either cider, sherry or white balsamic)

- 2/3 cup (150 mL) chicken stock

- 2 garlic cloves, peeled and chopped

- 2 tablespoons (30 mL) thyme leaves or 2 teaspoons (10 mL) herbes de Provence

- 2 bay leaves, broken

- 1 cup (250 mL) pitted green olives

- 1/2 cup (125 mL) dried apricots, cut in halves or quarters

- Salt and freshly ground pepper

1. Remove any excess fat from the chicken, if necessary. Combine all the ingredients in a large bowl or in a large Ziploc bag. Before sealing the bag, press out as much air as possible. Let the meat marinate in the refrigerator for at least 2 hours or up to one night.

2. Preheat your oven to 375 F (190 C). Empty the ingredients from the bag into a 9-by 13-inch (23-by 33-centimetre) baking dish. Salt the chicken pieces on each side, then place them with the skin facing upward and distribute the other ingredients around them.

3. Roast for 50 to 60 minutes, bast-ing the chicken pieces often during the final 30 minutes of the cooking time. Transfer the chicken pieces to a clean dish and serve.