Chicken homemade roll in Tomato Sauce with Vegetables

Using a sharp knife and a cutting board, quarter the baby potatoes. Cut the onions into quarters and then into thick slices. Slice the Florina peppers into thick rings, cut the carrots into slices and quarter the tomatoes, then cut each quarter in half. Heat a large pot over high heat. Sauté the onions, Florina peppers and carrots for 3–4 minutes, seasoning with salt and freshly ground black pepper. Add the honey and tomato paste and continue sautéing for another 2–3 minutes. Deglaze with the white wine. Add the chopped tomatoes, baby potatoes and fresh tomatoes, then stir well. Once the mixture comes to a boil, transfer everything to a large ovenproof dish. Season the chicken roll with salt and freshly ground black pepper and place it in the ovenproof dish, together with the thyme and oregano sprigs. Bake in a preheated fan-assisted oven at 180°C for 65–70 minutes. Cover the dish for the first 35–40 minutes, then uncover for the remaining cooking time.