Fig and Lemon Chicken

1 lemon, juiced

¼ cup brown sugar

¼ cup white vinegar

¼ cup water

1 ½ 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.