Preparation / Directions:
About 1 1/2 hours before serving:
Preheat oven to 400F degrees. In large roasting pan (17" by 11 1/2"), arrange chicken pieces, skin-side up; place carrots and prunes around chicken.
In small bowl, mix brown sugar, white wine vinegar, lemon juice, salt, flour, oregano, and pepper until blended; pour over chicken. Bake 50 to 60 minutes, basting chicken frequently with liquid in pan, until chicken is fork-tender and juices run clear when chicken is pierced with a knife.
Arrange chicken, carrots and prunes on large platter or in bowl. Skim fat from juices in roasting pan; pour pan juices over chicken mixture.