Wash chicken pieces well and pat dry with paper towels.
Set your broiler to high, or, if your broiler is temperature controlled, set it at about 400°F to 425°F.
Add the chicken pieces to a large shallow pan; it is very important not to crowd the chicken pieces in the pan.
They should not touch each other at all and should have at least a half inch of space between the pieces for good heat circulation and even browning.
If necessary, us two smaller pans in order not to crowd the pieces together.
To the pan add the olive oil, salt, pepper, oregano and lemon juice.
Toss together well, massaging the chicken pieces well with the lemon, oil and seasonings.
Spread out the pieces in the pan.
Add the lemon peel pieces to the pan as well; the roasted lemon pieces add extra flavor to the pan drippings.
Place pan under broiler for 35 – 40 minutes until internal temperature reaches 170°F.
It is important to turn the chicken several times during the broiling time; it is recommend turning the pieces about 4 times during the cooking time.
Watch the chicken carefully so that it does not brown too quickly; if it does start to brown too quickly, lower the rack even further or if possible, turn the temperature down on your broiler.
Remove the pieces from the oven and let rest for 5 minutes before serving.
