Baked lemon chicken with lemonade concentrate

Mix all-purpose flour with kosher salt, pepper, garlic powder, smoked paprika and a little cayenne.

Coat the bone-in, skin-on chicken thighs one at a time, knocking off the excess.

Melt butter with 2 tablespoons of olive oil in a cast iron pan, spread it around and add the chicken presentation side down.

In a bowl mix one can of defrosted lemonade concentrate, undiluted, with 3 tablespoons of brown sugar and 3 tablespoons of white vinegar.

Brown until well coloured, about 5 more minutes before flipping, then brown the other side.

Turn the chicken back over, make sure the brown sugar is mixed in, and pour the sauce over.

Bake at 350; the original recipe says 45 minutes, but after 20 minutes the chicken was at about 164.5.

Turn the chicken over, baste, put lemon on top and baste again; return for another 5 or 10 minutes until about 175.

Baste once more and serve.