Ingredients

• 12 - chicken thighs
• 2 lemons - 1 sliced, 1 halved
• 1/4 cup - brown sugar
• 1/4 cup - white vinegar
• 1/4 cup - water
• 1.5 pounds - dried figs
• Salt to taste
• 1 tsp - dried parsley
• 1 tbsp - chopped fresh parsley

How to Make Fig and Lemon Chicken

• 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