In a large nonreactive container place the chicken, garlic, oregano, vinegar, oil, olives, capers, dates, bay leaves, and one teaspoon salt and freshly ground black pepper. Mix ingredients together and cover. Refrigerate for 1-2 days, stirring and turning chicken half way through process.
Preheat oven to 400 F.
On a roasting pan or oven proof baking dish with sides, place and spread out the chicken with all the ingredients and marinade. In a small bowl or glass measuring cup, whisk the wine and molasses together. Pour over the chicken. Place in the oven for 40-45 minutes or until chicken registers 165 F on an instant thermometer. Basting 2-3 times during cooking.
Serve on a large platter with oregano leaves as a garnish.