In a medium baking dish, grate the zest of half a lemon and squeeze out all the juice and combine both. Add the oregano, garlic, oil, salt and pepper. Stir well until mixed.
Remove skin from chicken then coat with the lemon mixture and place in the baking dish. Cover with foil and bake for 20 minutes. Turn chicken over and baste with juices.
Reduce the temperature to 200°C, uncover and cook for a further 30 minutes, basting with the juices every 10- 15 minutes. Serve with the juices from the roasting tin with your preferred side of veg, rice or mash. Enjoy!