Preheat the oven to 190°C / 375°F / Gas 5. Place the chicken in a roasting tin. Place the onion,
the knob of butter and some seasoning inside the chicken.
Spread most of the tomato sauce over the chicken and sprinkle with half the herbs and some
seasoning. Pour the wine into the roasting tin.
Cover with foil, then roast for 1 1/2 hours, basting occasionnally. Remove the foil, spread with
the remaining sauce and the sliced tomatoes and drizzle with oil. Continue cooking for a further
20-30 minutes, or until the chicken is cooked through.
Sprinkle the remaining herbs over the chicken, then carve into portions. Thicken the sauce with
a little cornflour if you wish.