Preheat oven to 425 F
Chop and drain tomatoes really well. You don't want to much tomato juice in the mixture.
Mix the chopped tomatoes, sun-dried tomatoes, feta cheese, garlic, 1 tablespoon oregano and 1 tablespoon olive oil.
Rub the chicken with the cut sides of a lemon, a little olive oil, sea salt, and Aleppo pepper.
Stuff the chicken cavity with the tomato-feta mix. Close and secure the cavity with some toothpicks or kitchen twine and needle.
Use a tight fitting roasting pan, place chicken breast side down and and roast for 40 minutes.
Remove chicken from oven and turn it breast side up. Pour the wine all over chicken. Roast for another 20 min.
Place potatoes in a baking pan in a sigle layer. Season with sea salt, freshly ground pepper, a pinch or two of oregano and the rest of the olive oil. Mix well.
Move chicken on a plate. Pour half of the liquid in the pan all over potatoes. Place chicken on the potatoes, breast side up. Pour the rest of the liquid all over chicken.Roast for 30 minutes. If the chicken is browning too quickly, cover it loosely with aluminum foil.
Move chicken on a serving plattter and cover with aluminum foil. Continue to roast the poatoes for another 30 minutes or until they have nice crispy edges and are tender and cooked through.
When potatoes are done, arrange them around the chicken. Pour the sauce from the pan in a sauce boat and serve.