Rinse the chicken, pat dry with a paper towel, and place in a 13 x 9 inch pan.
Season the chicken with salt and pepper and drizzle with olive oil.
Broil the chicken, turning once, until light brown, about 3 minutes per side.
While the chicken is broiling, make a garlic paste by either using a mortar and pestle to pound the garlic with 1 teaspoon kosher salt or mincing the garlic with a heavy knife, then using the flat side to smear and mash the garlic and salt into a paste.
Alternatively, you can make the paste in a blender, if your blender can handle such a small amount.
Stir in the lemon juice and the remaining 1/2 teaspoon pepper into the garlic paste.
Lower the oven temperature to 425°.
Using a pastry brush or spoon, slather the chicken on all sides with 1/3 of the garlic mixture, a sprinkling of the oregano, and a drizzle of the oil.
bake for 25-30 minutes, slathering on more of the garlic mixture, oil, and oregano in two more additions (approx every 7-10 minutes).
The chicken is done when it is golden brown and cooked through.
Serve with the pan juices or the tasty sludge on the bottom of the pan.