Rinse chicken, pat dry and cut into eight serving pieces. Finely grate zest of one lemon. Peel one clove garlic and press through a garlic press into a bowl. Mix in lemon zest, 1 tablespoon olive oil, and oregano. Season with salt and pepper. Rub chicken pieces with mixture. Heat remaining oil and butter in a roasting pan. Preheat oven to 250°C (approximately 475°F). Place chicken pieces, skin side down, in roasting pan. Roast 15 minutes.
Cut remaining lemon into wedges and squeeze juice. Turn chicken pieces and drizzle with lemon juice. Add lemon wedges to the pan, along with wine and stock. Reduce oven temperature to 200°C (approximately 400°F) and roast 30 minutes more, turning chicken pieces several times. Five minutes before the end of the baking time, add olives. Serve chicken sprinkled with parsley.