Preheat oven to 450 degrees Fahrenheit.

Blanch the shallots in boiling water for 2 minutes, peel, and halve lengthwise.

Mince the garlic cloves.

In a large bowl, toss together the shallots, garlic, chopped oregano, potatoes, olives, 2 tablespoons of olive oil, salt, and pepper.

Rub the chicken with the remaining 1 tablespoon of olive oil, lemon juice, salt, and pepper.

Place the chicken in a roasting pan and surround it with the potatoes and olives.

Place the roasting pan in the upper third of the preheated oven for 20 minutes.

Periodically baste the chicken and turn the vegetables.

Reduce the oven temperature to 375 degrees Fahrenheit and roast the chicken and vegetables for an additional 15 minutes, or until the chicken is cooked through and the potatoes are tender.

Transfer the chicken and vegetables to a heated platter using a slotted spoon.

Skim the fat from the pan drippings.

Deglaze the pan with white wine, reduce for 1 minute, and then add the chicken broth.

Boil the mixture in the skillet for 1 minute, scraping up any browned bits.

Strain the liquid through a sieve over the chicken.

Garnish the chicken with fresh oregano sprigs.