Preheat the chicken thighs in oven to 400 degrees F (200 degrees C).
Extract lemon juice from half a lemon into a bowl then stir in brown sugar, vinegar and water; set aside.
Place figs and sliced lemon segments 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
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