1) Wash the chicken pieces and pat dry. Arrange chicken in a single layer in a large shallow baking dish.

2) In a small bowl, whisk together lemon peel, lemon juice, garlic, dried thyme, salt, and black pepper. Spoon lemon mixture over the chicken; refrigerate for 3 to 4 hours, turning several times to coat well.

3) Remove the chicken from the marinade and drain well, reserving marinade. Arrange the chicken in a 2-quart shallow baking dish. And brush it with melted butter. Bake at 425° for 25 minutes. Brush with reserved marinade and bake for about 30 minutes longer, basting several times. (Chicken should be browned and cooked through.)

4) Garnish chicken with lemon slices and sprinkle with chopped parsley. Boil remaining marinade for 1 minute and serve as a sauce.