Chef Yotam Ottolenghi's Salty and Sweet Chicken Marbella

Place chicken in a large nonreactive bowl and add the remaining ingredients except the wine and molasses. Sprinkle with salt and freshly ground pepper and gently mix together. Cover and marinate in fridge for 8 hours, as long as 2 days. Heat oven to 400°F. Place chicken legs and marinade in a baking pan. Whisk together wine and molasses and pour over meat. Place in oven and cook 50 minutes, basting 2 or 3 times, until chicken is golden brown and cooked through. Remove from oven, transfer everything to a large platter, sprinkle with oregano, and serve.