This chicken is bursting with lemon flavor both from the marinade and the lemon slice roasted on top which turns into almost a marmalade with the aid of the brown sugar.

10 chicken thighs (about 5 pounds)

5 large lemons, juiced (about 1 ¼ cups), 1 lemon for slicing

3 tablespoons fresh rosemary, minced

1 tablespoon smoked Spanish paprika

4 tablespoons brown sugar

Salt and pepper to taste

Flour for dredging the chicken

• Juice the five lemons and pour  into a 9X13 glass baking dish
• Place the chicken in the baking dish and turn to coat
• Refrigerate overnight covered in plastic wrap
• In a shallow dish add about ½ cup of flour
• Take the chicken out of the lemon juice and season with salt and pepper
• Dredge the chicken in the flour, dusting only the skin side (otherwise you will get too much flour)
• Place the chicken on a rimmed baking sheet skin side up
• Sprinkle with the minced rosemary
• Slice the remaining lemon paper thin and put one slice per piece of chicken
• Dust the chicken with the smoked paprika
• Sprinkle the lemon slices with the brown sugar
• Bake at 375 degrees for about an hour or until the skin is golden brown and the juices run clear
• Baste the chicken with the juices
• Serve the chicken, hot, cold or room temperature

I thought this year I would embrace and celebrate my weeds in the yard