Fig and Lemon Chicken recipe

12 servings

1 lemon, juiced

1/4 cup brown sugar

1/4 cup white vinegar

1/4 cup water

1 1/2 pounds dried figs

1 lemon, sliced

12 chicken thighs

salt to taste

1 tablespoon chopped fresh parsley

1 teaspoon dried parsley

Preheat oven to 400 degrees F (200 degrees C).

In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.

Place figs and lemon slices in the bottom of an 11x16 inch baking/roasting dish.

Arrange chicken thighs on top, then pour vinegar mixture over chicken.

Finally, sprinkle with salt and dried parsley to taste.

Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).

With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter.

Skim fat from cooking juices, then pour over chicken as sauce.

Garnish with fresh parsley and serve.