Baked chicken and potatoes with lemon

1.2kg chicken thighs			toss thoroughly, leave 45 minutes	put in metal baking tray in a single layer, with the chicken skin-side down, and roast in hot oven for 45 minutes, turning chicken midway	remove chicken onto serving platter		Pour juices onto chicken and potatoes, and serve
5 potatoes	peel, quarter				roast 10 minutes more or until potatoes are golden	remove potatoes onto serving platter
1 large lemon	juice	juice				Cook on medium flame for a minute or so, scraping the bottom
		cut skin into wedges
150ml olive oil
4 cloves garlic	peel, slice thinly
2 sprigs rosemary
salt
2 teaspoons dried oregano
white wine