1 teaspoon of lemon and pepper seasoning
1 cup of sugar
½ cup of white vinegar
½ cup, plus 1 tablespoon of water
½ teaspoon of salt
2 teaspoon of cornstarch
3 sprigs of fresh parsley
Sprinkle lemon and pepper seasoning onto the chicken. In a greased baking pan, place chicken, skin side up. Grate orange peel to measure 2 teaspoons and set aside. Quarter an orange and squeeze the juice over the chicken.
In same pan mix sugar, vinegar, ½ cup water, salt and the 2 teaspoons of orange peel. Bring to boil over medium heat, then cook, stirring for 5 minutes.
In a dish, mix 1 tablespoon of water and cornstarch until smooth. Gradually add cornstarch mixture to the saucepan, stirring constantly. Simmer sauce until slightly thickened; remove from the heat. Spoon about 1 tablespoon of sauce over the chicken.
Bake uncovered at 350°F for roughly 45 minutes, basting after 30 minutes – cook until tender. Carefully remove the chicken from the oven. Spoon additional sauce over the chicken and let stand for 5 minutes before serving. Place chicken on serving platter and garnish with cut orange slices and parsley.