If you don't want to use the wine, just swap for extra chicken stock.
Heat oven to 220C/200C fan/gas 7.
Tip the potatoes into a large shallow
roasting tin, drizzle with 1 tbsp of the
oil, season well and toss to coat. Roast
for 20 mins until starting to crisp.
Season the chicken thighs and add to
the roasting tin along with the shallots,
bacon lardons, lemon wedges and
oregano. Drizzle with the remaining
oil, then return to the oven for 20 mins.
Pour over the wine and stock, and roast
for a final 20 mins until the chicken is
golden and cooked through.