Trim excess fat, pat dry. Rub with lemon, salt, and pepper.
Drench chicken in sauce. Refrigerate for 2 hours or overnight for best flavor.
Slice veggies into chunks. Place in a baking dish with green pepper and remaining onions.
Place marinated chicken on veggies. Sprinkle with parsley. Bake uncovered for 60-90 minutes.
Baste chicken with sauce occasionally. Serve hot from the oven. Bon appétit!