Roast Chicken and Potatoes with Olive Stuffing Sauce

1 whole chicken

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon oregano

1 small jar stuffed green olives

½ cup finely chopped onions

½ cup finely chopped red bell pepper

2 cloves minced garlic

1 small jar roasted tomatoes, chopped up

4 potatoes, quartered

1 tablespoon olive oil

1 teaspoon Paprika

2 tablespoons lemon juice

½ cup wine

½ cup cream

Chop olives and tomatoes and mix with onions, peppers and garlic. Rinse chicken and pat it dry with the paper towels. Put the olive mixture inside the chicken. Place the chicken on a broiler pan and rub olive oil on the outside and sprinkle with the herbs. Place the potatoes on the pan also and brush them with olive oil and sprinkle with salt, pepper and paprika. Bake for 45 minutes at 325 and then pull out pan and squeeze the juice of a lemon on it and turn on the broiler to low for the next 10 or 15 minutes to slightly brown and crisp up the chicken skin. Remove when chicken and potatoes are done and look brown enough. With a spoon remove the olive stuffing and place it in a frying pan and add the wine and bring the mixture to a simmer and when the liquid is reduced somewhat add the cream and heat and remove. Cut the chicken into pieces and serve with potatoes and olive sauce.