1 chicken (about 3 to 3 1/2 lbs.)
2 lemons
About 10 sprigs Italian parsley (leaves only)
3/4 c. olive oil
Salt and freshly ground black pepper
3 green peppers

Clean and wash the chicken carefully. Cut it into 8 pieces and put the pieces into a crockery bowl. Squeeze the lemons and add the juice to the bowl with the chicken. Coarsely chop parsley and add it to the bowl along with 1/2 cup of the oil. Sprinkle with salt and pepper. Mix together all the ingredients in the bowl with a wooden spoon and then let the chicken marinate for 1 hour, turning the pieces over after 1/2 hour.

Clean the peppers, removing the stems and the ribs and seeds from the inside. Cut the peppers into rings less than 1/2 inch thick. Preheat the oven to 400 degrees. Use tongs to transfer the chicken pieces with some of the chopped parsley clinging to them from the bowl to a baking dish. Pour the remaining 1/4 cup of oil over the chicken. Place the dish in the oven and bake for 35 minutes.

Meanwhile, transfer the marinade to a saucepan and heat it over medium heat. When the marinade is hot, add the peppers and saute for about 20 minutes. At that moment they should be cooked but still firm. Taste for salt and pepper.

Remove the baking dish from the oven and transfer the chicken pieces to a serving dish. Arrange the peppers and sauce in a ring around the chicken. Serve immediately. Serves 4.