1 chicken (2-1/2 to 3 pounds) cut up
1 cup fresh lemon juice
1/4 cup flour
salt and fresh ground pepper to taste
1/2 cup vegetable oil
2 T packed brown sugar
1 T grated lemon zest
Combine chicken pieces and lemon juice in a plastic bag. Place in bowl in fridge overnight.
Pre-heat oven 350.
Drain chicken and pat dry with paper towels. Dredge chicken in mixture or flour, salt and pepper. Heat the oil in a large skillet and brown the chicken pieces on all sides.
Arrange chicken in one layer in shallow casserole dish. Sprinkle with brown sugar and lemon zest. Bake for 35 to 45 minutes until chicken is done.
I use bone in skin on chicken thighs for this. I would use a little more sugar and lemon zest if I was doing a whole chicken.