Grilled Chicken with Lemon, Garlic & Oregano

First, whisk together the lemon juice, lemon zest, oregano, minced garlic, 1/2 tablespoon kosher salt, 1/2 teaspoon black pepper, and 1/3 cup olive oil to create the sauce. Next, discard any excess fat from the chicken, pat it dry, and season it well with salt and pepper. Grill the chicken as you normally would, until it reaches an internal temperature of 165F or until the juices run clear. If the chicken starts to burn, move it to a cooler part of the grill. Once cooked, transfer the chicken to a bowl with the lemon dressing and toss to coat, then transfer to a large serving platter. Drizzle the crusty bread with olive oil and kosher salt. Grill the bread and the lemon slices, uncovered, until grill marks appear, and then arrange them on the platter with the chicken.