Season the chicken with ¾ teaspoons salt and ¼ teaspoon freshly ground pepper. If desired, you can separate chicken drumsticks from thighs.

In a large roasting pot or Dutch oven, add the oil then cover the bottom with half of the sliced onions and season them lightly with ½ teaspoon salt. Place all the chicken pieces on top of the onions, then cover them with the remaining onion slices and sprinkle again lightly with ¾ teaspoons salt. Tuck the lemon peel, bay leaves and olives between the chicken pieces.

Cover the pot and place it over medium-high heat. After about 10 minutes, reduce the heat to medium to medium-low to make sure it is cooking slowly. Braise the chicken for 30 minutes, then flip the pieces upside down and tuck in the prunes, distributing them evenly throughout. 

Continue braising for about 20 more minutes or until the chicken is completely cooked. Serve sprinkled with chopped parsley.