Preheat the oven to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6).
Place the chicken, onion, potatoes, rosemary, thyme, and oregano in a baking tray. Season well with salt and pepper and drizzle with olive oil. Use your hands to gently toss to evenly coat the chicken and potatoes in the oil and herbs. Dot tablespoonfuls of the Italian peeled tomatoes over the chicken and potatoes, then once again gently toss to combine.
Dissolve 1 chicken stock cube in 100ml of boiling water. Sprinkle the chicken marylands with ariosto, then pour over the chicken stock mixture. Roast for 30 minutes, skin side down then remove from the oven.
Turn the chicken marylands, pour the white wine over the chicken and baste with pan juices. Cook, breast side up, basting occasionally, for a further 30 minutes or until the potatoes and chicken are golden all over and cooked through (the juices of the chicken should run clear when a skewer is inserted into the thigh).
Serve the chicken marylands ‘al forno’ (oven baked) with the baked potatoes – buon appetito.
4 chicken marylands|1 large red onion, cut into 4, thinly sliced|500g desiree potatoes, peeled, cut into 4cm cubes|4 tablespoons (80ml) extra virgin olive oil|2 tablespoons fresh rosemary, finely chopped|2 tablespoons fresh thyme, finely chopped|1 teaspoon dried oregano|200g Italian chopped tomatoes (alternatively 2 ripe tomatoes, roughly chopped)|1 tablespoon ariosto|1 chicken stock cube|50ml boiling water|150ml white wine|Sea salt, freshly ground black pepper