2 lg. lemons
8 pieces (breasts, legs, thighs) broiler-fryer chicken (3 lb. total)
1/3 c. all-purpose flour
1 tsp. salt
1/2 tsp. paprika
4 tbsp. salad oil or shortening
4 tbsp. brown sugar
1 c. chicken broth
Mint sprigs

Grate and reserve peel from 1 of the lemons, then cut lemon in half and squeeze juice over chicken pieces; thoroughly coat each piece with juice.

In small plastic bag, combine flour, salt and paprika. Place chicken, a few pieces at a time, in bag and shake to coat completely.

Heat oil in a wide frying pan over medium heat. Add chicken and cook until well browned on all sides. Transfer chicken to a shallow 3-quart casserole or 9x13 inch baking dish.

Sprinkle reserved lemon peel and brown sugar over chicken. Cut second lemon into thin slices and arrange over chicken; pour broth over chicken.

Bake, covered, in a 375 degree oven for 40 to 45 minutes or until meat near bone is no longer pink when slashed. Garnish with mint, if desired. Stand back and be prepared for the oohs and the aahs.

This dish is great for potlucks and dinner parties. Impressive. Yummy. Easy. Makes 4 to 6 servings.