Fig and Lemon Chicken

Chicken thighs roasted with figs
and lemon slices in a lemon,
vinegar and brown sugar glaze.

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 1/2 pounds dried figs
salt to taste
1 teaspoon dried parsley
1 tablespoon chopped fresh parsley

Directions:
Preheat the chicken thighs in oven to 400 degrees F.
Squeeze juices from halved lemon into a small 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 at 400 degrees F. 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.