Combine 1/4 cup of the olive oil with the peel of both lemons and the juice of one lemon, the sliced garlic, oregano and a pinch of salt and pepper in a small mixing bowl. Set aside. Using a nonreactive dish large enough to hold both halves of the chicken, add half of the marinade to the pan and place both halves of the chicken so that the skin is facing up. Take the remaining marinade and equally distribute over the chicken. Let the chicken marinate for a minimum of half of an hour. Remove the chicken from the refrigerator. Use your fingertips to push off all excess marinade. Place the chicken on a platter and season with salt and pepper on both sides. Place two 10-inch ovenproof, preferably nonstick, sauté pans over medium heat and let heat up until hot to the touch. Add 2 tablespoons of the remaining olive oil to each pan. When hot, add the chicken halves, skin side down. Cook on medium heat for about 8 minutes. Lower the temperature to low and cook an additional 4 minutes or until golden and crisp and the edge of the flesh is opaque. Flip the chicken and continue cooking for 4 more minutes on low. Transfer to a large platter and allow to rest about 5 minutes before slicing. When ready to serve, slice the chicken into equal pieces, serve family style and drizzle with pan juices.