Preheat the oven to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6).
Place the chicken, red onion, garlic, bay leaves, lemon slices and thyme in a baking tray. Season well with salt and pepper and sprinkle with dried oregano and ariosto. Drizzle with olive oil and use your hands to gently toss and evenly coat the chicken in the oil, onion, lemon and herbs.
Pour over the hot chicken stock and dot with small pieces of butter. Roast for 20 minutes then remove from the oven.
Use a pair of tongs to turn the chicken drumsticks, then baste with pan juices. Pour the white wine over the chicken. Cook, basting occasionally, for a further 20-25 minutes or until the chicken is golden and cooked through.
Transfer the Pollo al limone (lemon chicken) to a serving platter or divide the drumsticks among serving plates – buon appetito.