Note: I bought a cut-up whole chicken to make the cooking time faster and serving easier. I also doubled the marinade recipe to have enough.

1/4 cup fresh lemon juice
1 1/2 tablespoon olive oil
3 cloves garlic, minced
2 teaspoon dried oregano
1/2 teaspoon dried marjoram
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 2-3 pound cut-up whole chicken

1. Combine all of the ingredients, except the chicken, in a small bowl (I use a glass measuring cup). Put the chicken in a zip-top bag, add the marinade, seal the bag and refrigerate for at least 6 hours and up to 24 hours. Remove from the fridge 1 1/2-2 hours before roasting to bring the chicken to room temp (don't worry, it's safe).

2. Heat your oven to 425 deg and line a baking sheet with foil; spray the foil with non-stick spray.

3. Remove the chicken pieces from the bag, letting the extra marinade drip off, and place them on the prepared baking sheet with the leg and thigh pieces toward the back. Insert the probe of a meat thermometer into the thickest part of one of the breast pieces (avoid the bone). Roast for 35-40 minutes, or until the thermometer reads 155.

4. Remove from the oven, cover the chicken with foil, and let it rest for 5 minutes before serving. 

Note: I removed the meat from the breast pieces and sliced it for serving.