Slice one lemon; quarter half of second lemon (reserve other half for another use). Toss together lemon slices and quarters, juice and salt. Transfer to sterile jar with tight-fitting lid. Seal and let stand at room temperature for seven days, shaking jar every 24 hours.

Preheat oven to 350 degrees Fahrenheit.

In small bowl, stir together one tablespoon of oil, oregano, garlic and half a teaspoon of the salt and pepper. Reserve one teaspoon.

Loosen skin from top of chicken without removing. Rub oregano mixture all over flesh to distribute as evenly as possible. Place lemon quarters, half of lemon slices and three quarters of the olives into cavity of bird. Truss legs. Place in roasting pan or Dutch oven. Sprinkle top with a quarter teaspoon each of the salt and pepper.

Toss remaining lemon slices, remaining olives, mushrooms, potatoes and sun-dried tomatoes with remaining olive oil, reserved oregano mixture and remaining salt and pepper. Scatter around chicken. Pour white wine over.

Roast, basting every 30 minutes, in center of preheated oven for about two hours, or until meat thermometer inserted in thigh reads 185 degrees Fahrenheit. Tent with foil and let stand for 10 minutes before carving. Carve and serve with pan juices surrounded by roasted vegetables.