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1
Wash chicken and pat dry with paper towels.
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2
Pierce each chicken piece with the tip of a sharp knife (one or two 1/2-inch slits) - This will allow the marinade to better-permeate the chicken. Set aside.
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3
Place lemon juice, sherry, lemon zest (3 tablespoons), thyme, rosemary and garlic in a small mixing bowl, whisk to combine.
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4
Pour the marinade into a gallon-size resealable plastic bag; add the chicken; squeeze out the air and seal the bag. Refrigerate to marinate for two hours, turning once.
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5
Meanwhile, combine the flour, salt, paprika, onion powder, and black pepper in a brown paper lunch bag.
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6
Remove chicken thighs from the marinade; reserve 4 tablespoons and dispose of the remaining.
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7
Add each piece of chicken (one-at-a-time) to the flour mixture; seal the bag and shake to coat evenly.
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8
In a large, heavy-bottom skillet, heat the oil over a medium-high flame. Add each coated chicken thigh - without over-crowding - fry until browned, about 10 to 15 minutes.
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9
Preheat oven to 350 degrees F.
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10
Lightly coat the bottom of a 9x13 casserole dish with a no-stick cooking spray. Arrange the browned chicken in the casserole dish and sprinkle with the brown sugar. Scatter the capers around the chicken pieces.
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11
Mix the broth with the reserved marinade; pour over the chicken. Top each thigh with a lemon slice.
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12
Bake chicken for about 20 to 30 minutes, or until the juices run clear and the meat is tender.
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13
Remove from oven and let the chicken rest, covered in foil, for 10 minutes before serving. Transfer chicken and capers to a warmed serving platter; sprinkle with scallions and the remaining lemon zest.
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14
Pour the juices from the casserole dish into small serving bowl; skim the fat off the top. Serve the juices on the side with fluffy white rice and a tossed green salad.
