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Pat the chicken thighs dry with paper towels and place in a large resealable plastic bag.
Mix the the lemon juice, garlic, oregano, oil and ¼ tsp black pepper together in a small bowl and pour into the bag over the chicken.
Seal the bag and massage the bag to ensure all the chicken is coated in the marinade. Refrigerate for 3 hours.
Remove the chicken from the marinade, place chicken on a wire rack over a foil lined baking sheet skin side up and season with a little salt. Preheat the oven to 250°F.
Bake chicken in the preheated oven for 30 minutes then increase the oven temperature to 425° F.
Cook 30 to 35 more minutes or until chicken registers an internal temp of 165° F.
Allow chicken to rest 10 minutes before serving.