Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat 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. 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 parlsey and serve.

Target recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.