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
Bawarchi of the Week
Nithya Balaji aims to provide quick and delicious vegetarian recipes in her blog 'Nithu's kitchen'.