Roasted with Potatoes
* Cut up potatoes (maybe 4?) into big wedges (quartering mid-sized ones?), and put them to soak in cold water until you're ready to use them. Likewise be sure to dry them well before dressing.
* Combine the chicken parts and potato wedges in a spacious roasting pan (cozy is okay, but not piled), dress them liberally with regular olive oil, salt 'n pepper, and some dried oregano. Holding back any breasts, put the rest in a 350 degree oven for 30-40 minutes, to blush golden, adding in the breasts half way through, and turning things over once or twice, just to prevent any stick-'n-burn.
* Meanwhile, slice big onions not too thinly (maybe 1/8-inch? but surely not more than 1/4-inch!), and in a mixing bowl dress them liberally with extra virgin olive oil, a shower of salt, fresh grindings of ground black pepper, and sprinklings of dried oregano. Also add several roughly chopped pelati (whole peeled tomatoes imported from Italy!), but only enough for color. Mix all well to marry the sundry savors and scents. (If it doesn't scent great, you've been cheap with the savors, so add some more.)
* When the chicken parts have blushed golden, strew the seasoned onions over them and turn the heat up to 450 degrees. Finish baking for another 20-30 minutes, turning things over frequently enough to keep everything browning evenly.
* When it's lovely, it's ready. Remove it from the oven and lay the chicken parts out on the serving platter with the potatoes piled among and upon them, that the dissipating heat of the potaotes keep the chicken the warmer and moister. (P.S. Be sure to fill that roasting pan with water for a soak to make scrubbing easy later, or better yet, next morning.)