Step 1

Whisk together lemon juice, oil, and oregano in a bowl. Season with salt and pepper. Add chicken and garlic and toss to coat. Cover and chill 4 hours or up to 8 hours.

Step 2

Preheat oven to 375°F. Heat a large ovenproof skillet over medium heat. Remove chicken from marinade; reserve marinade. Cook chicken in two batches, skin sides down, until skin is crispy, 9 to 10 minutes. Pour off excess fat between batches, if necessary.

Step 3

Return all chicken, skin sides up, and any accumulated juices to skillet. Add lemon slices and marinade to skillet. Bake until an instant read thermometer inserted into thickest portion reaches 165°F, 25 to 30 minutes.