Greek Garlic Chicken

2 chickens, cut into 1/8's
2 onions, cut into large chunks
2 lemons
12-16 springs fresh oregano
8 cloves fresh garlic, halved
fine sea salt
freshly ground black pepper
1/2 cup EVOO
1 cup white wine
1.5 cups Kalamata olives, putted and coarsely chopped
1/2 cup Kalamata olives, whole, for garnish

Preheat oven to 450 degrees. Place the chicken pieces in single layers, skin-side-up, into two 9x13 backing pans.

Add the onion chunks. Slices the lemons in half lengthwise. Squeeze the lemon halves over the chicken. Cut each lemon half into 4 pieces; add to the chicken.

Set aside 4 springs of oregano and strip the oregano leaves from the rest. Scatter the leaves and the stripped sprigs over the chicken; they will add their perfume to the dish.

Add the garlic and season with salt and pepper. Drizzle with the oil and wine. Toss the mixture together. Sprinkle the chopped olives over the chicken.

Bake, uncovered, for 45 minutes - 1 hour, or until fully cooked.

Transfer to platter and garnish with whole olives and reserve oregano sprigs.