In a small bowl, combine the garlic, oregano, vinegar and olive oil. Season to taste with salt and pepper. Pour over the chicken pieces.
Add the lemon, artichoke hearts, olives and bay leaves to the pan. Cover with plastic and marinate in the refrigerator overnight.
Preheat the oven to 350 degrees F.
Allow the chicken to sit at room temperature for 30 minutes. In a small skillet, saute the pancetta until slightly browned. Add the pancetta to the chicken pan along with any pan juices.
Sprinkle the sugar over the chicken and pour the wine all over.
Roast for 1 hour, making sure the chicken is thoroughly cooked. You may cook this dish ahead of time and reheat for service.
Recipe by Culinary Thymes at https://www.culinarythymes.com/chicken-with-artichokes-pancetta/