Instructions: Soak top and bottom of clay cooker 15 minutes. Drain.

Grate lemon rind; squeeze juice and sprinkle on chicken pieces. Coat chicken with a mixture of flour, salt, and paprika. Place skin sides up in cooker. Mix lemon rind, marmalade and sherry; drizzle over chicken. Place covered cooker in cold oven. Set oven temp. to 450 degrees. Bake 1 hour.

Remove cover; bake until chicken is crisp and brown, about 8-10 minutes.

Spoon sauce over chicken.

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