Pat dry chicken and marinate with dry rub consisting of paprika, onion powder, garlic powder, salt and lemon pepper seasoning for at least 30 minutes
With oil in pan, brown chicken by frying each side for 4 minutes over medium heat.
Pre-heat oven to 400 degrees F
Cut up potato and bell pepper and lay them in the baking dish. Sprinkle the oil from frying the chicken as well as the left-over dry rub over them.
Pour chicken broth into the dish. Lay the chicken, skin side down, in the dish.
Squeeze the juice from one lemon over the chicken. Cut the other lemon into thin slices and lay them on top of the chicken pieces.
Bake the chicken in the pre-heated oven at 400 deg F for 30 minutes.
Heat the remaining oil in the pan and fry minced garlic. Add lemon juice, honey, parsley, sugar and half and half. Bring it to boil. Add corn starch slurry and simmer until sauce thickens. Taste and adjust.
Take the chicken out of the oven after 30 minutes and turn the pieces over. Baste the chicken with the sauce. Bake in oven for 15 minutes.
Increase oven temperature to 425 deg F, baste the chicken with the sauce and bake for another 15 minutes.
Check the internal temperature of the chicken. If it is <165 deg F, bake for additional 10-minute intervals until temperature is achieved. Baste the chicken with the sauce each time.
When the chicken is cooked, take it out and pour the remaining sauce over it and let it rest for 10 minutes before serving.
