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1
Preheat the oven to 400, with the rack positioned in the center.
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2
Loosely tie the legs together with kitchen twine and tuck the wing tips under.
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3
Put the chicken in a large bowl and rub it inside and out with the garlic halves.
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4
Place the garlic and 3 oregano sprigs in the cavity.
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5
Stir together the olive oil, shallot, 1 tablespoon chopped oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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6
Loosen the skin near the cavity with your hands; spread some of the oil under the skin.
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7
Pour the remaining oil mixture over the skin to coat.
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8
Transfer the chicken to a Dutch oven.
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9
Squeeze juice from 1 lemon half over the chicken; and place in the cavity.
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10
Season the bird evenly with 1 teaspoon of salt and another 1/4 teaspoon pepper.
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11
Quarter the onions and potatoes; arrange around the bird.
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12
Add the black olives to the surrounding vegetables.
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13
Tuck two lemon slices between each of the wings and breasts and scatter the remaining slices from 1 lemon over the vegetables.
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14
Sprinkle the vegetables with 1/2 tablespoon of oregano and pour the wine and stock into bottom of the Dutch oven.
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15
Roast the chicken and vegetables for 30 minutes, then lower the temperature to 325 and continue cooking for 45 minutes, basting 2 or 3 times with the pan juices until an instant-read thermometer into the thickest part of the chicken thigh registers 165.
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16
Remove the chicken from the oven, and let stand for 10 minutes.
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17
Carve and arrange pieces on a serving platter with the roasted potatoes, lemon slices, onions, and black olives.
