Preheat the oven to 450˚F (230˚C).
Lightly oil a large baking dish (9x13-inches or larger). Season the chicken generously with salt and pepper. Arrange the chicken in the dish.
In a small bowl, whisk together the lemon zest, lemon juice, garlic and oregano. Whisk in the olive oil. Drizzle half of the marinade over the top of the chicken pieces. Let sit 15-30 minutes.
Roast the chicken for 20 minutes. Remove the baking dish from the oven and stir up any brown bits on the bottom of the dish with a rubber spatula (some of the juices will look quite dark but don’t worry!). Drizzle the remaining marinade over the top of the chicken. Continue roasting the chicken until the juices run clear (an instant read thermometer inserted into the thigh meat should read 165˚F), about 15-20 minutes longer.
Transfer the chicken pieces to a cutting board or plate and let them rest for 10 minutes. Stir the sauce on the bottom of the baking dish (it will look dark in places).
Transfer the chicken back into the baking dish and spoon some of the pan sauce over top. Serve the chicken straight from the dish, or, if you prefer, transfer the chicken to a platter and serve the sauce alongside.