Fig & Lemon Chicken

• 1 lemon, juiced
• 1/4 cup brown sugar
• 1/4 cup white vinegar
• 1/4 cup water
• 1 1/2 pounds dried figs
• 1 lemon, sliced
• 12 chicken thighs
• salt to taste
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried parsley

In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside. Place figs and lemon slices 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.