1 3 1/2 Lb Chicken 1/4 Cup Olive Oil
2 Lemons - Salt
10 Sprigs Italian Parsley, - Black Pepper, Ground
Leaves Only 3 Green Bell Peppers
1/2 Cup Olive Oil
Carefully clean and wash the chicken.
Cut each chicken into 8 pieces.
Place the pieces in a crockery bowl.
Squeeze the lemons over the chicken pieces.
Coarsely chop the parsley.
Add to the bowl.
Add the first measure of olive oil.
Sprinkle with salt and pepper.
Mix together with a wooden spoon.
Let marinate for 1 hour.
Turn the pieces after 30 minutes.
Preheat the oven to 400 degrees.
Clean the peppers.
Remove the stems, ribs and seeds.
Cut the peppers into rings 1/2" thick or less.
Use tongs to transfer the chicken pieces (with some of the parsley still
clinging to them) to a baking dish.
Pour the second measure of oil over the chicken pieces.
Bake for 35 minutes.
Transfer the marinade to a saucepan.
Heat over medium heat.
Add the peppers to the hot marinade.
Saute for 20 minutes.
Remove the chicken from the oven.
Transfer to a serving dish.
Arrange the peppers and sauce around the chicken.
Serve immediately.
