2 (3 lb.) chickens, cut up
3 med. carrots, cut into site-size pieces
1 (12 oz.) pkg. pitted prunes
1/3 c. packed brown sugar
1/4 c. lemon juice
1/4 c. white wine vinegar
2 tsp. salt
2 tsp. flour
1 1/2 tsp. dried oregano leaves
1/2 tsp. pepper

Preheat oven to 400 degrees.

Arrange chicken in large open roasting pan; place carrots and prunes around chicken. In small bowl, mix brown sauce, lemon juice, vinegar, salt, flour, oregano and pepper until blended; pour over chicken. Bake 50 to 60 minutes, basting frequently, until chicken is fork-tender. Arrange chicken, carrots and prunes on platter; skim fat from juice and pour over chicken. Makes 8 main-dish servings.