1. Preheat oven to 400 degrees F (200 degrees C). 2. Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside. 3. Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish. 4. Arrange chicken thighs on top, then pour vinegar mixture over chicken. 5. Finally, sprinkle with salt and dried parsley to taste. 6. Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown). 7. With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. 8. Skim fat from cooking juices, then pour over chicken as sauce. 9. Garnish with fresh parlsey and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
