Preparation heat oven to 325 degrees. season chicken with salt and pepper if carrots have stems, trim to 1/2 " arrange chicken in large shallow baking dish or shallow braising pot-about 2 1/2-3 quarts- so that legs are snug and sying flat. Scatter garlic head halves, carrots, lemon slices and oregano springs among the chicken pieces, nestling everything in there. Pour olive oil over chicken and vegetables. season with salt and pepper place in oven, uncovered, and roast until chicken is so tender it nearly falls off the bone and the carrots and lemons are nicely caramelized, 55-60 minutes. remove fromm oven and let cool slightly. Divide chickn, vegetables and lemons among plates. scatter with additional oregano. Reserve olive oil for another purpose