Fig and Lemon Chicken

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

 * 1) Preheat the chicken thighs in oven to 400 degrees F (200 degrees C). Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.
 * 2) 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.
 * 3) Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
 * 4) 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.