2 whole chickens, 2 1/2 to 3 lbs. each, quartered
2 1/2 c. fresh lemon juice
1 c. unbleached all purpose flour
1 tbsp. Hungarian sweet paprika
Salt and pepper, freshly ground to taste
1 c. fresh or canned chicken broth
2 1/2 tbsp. brown sugar (can use less)
1 lemon, thinly sliced
1 tbsp. herbes de provence

1. 1 day before serving, place chicken pieces in a shallow dish. Pour lemon juice over the chicken and marinate in the refrigerator overnight, turning the pieces occasionally.

2. Preheat oven to 375 degrees.

3. Remove chicken from the lemon juice; reserve the lemon juice. Combine the flour, paprika, and salt and pepper to taste. Dredge the chicken with the seasoned flour and place skin side up in a shallow baking pan.

4. Bake the chicken for 40 minutes.

5. Whisk the reserved lemon juice, the broth, brown sugar and lemon slices together.

6. Pour the lemon mixture over the chicken and sprinkle with the herbes de provence. Bake 20 to 25 minutes more, basting occasionally with pan juices. Serve hot, at room temperature or cold.

6 to 8 portions.