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1
Preheat oven to 350 F. Wash and pat the chicken dry with paper towels.
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2
Remove giblets.
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3
Place the chicken upside down in a large roasting pan, and sprinkle it with salt, pepper and half the Italian seasoning.
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4
Sprinkle the inside of the cavity with a little of each as well, then turn the chicken breast-side up in the pan.
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5
Pour the wine over the top as well as a little in the cavity.
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6
Wash and peel the potatoes, then cut into wedges.
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7
Arrange the potato wedges around the chicken, and place the garlic cloves evenly throughout the pan.
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8
Sprinkle with the remaining Italian seasoning as well as a little salt and pepper.
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9
Bake for 45 minutes, then remove it from the oven.
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10
Turn the chicken upside-down, stir the potatoes around a bit, and return the pan to the oven for an additional 45 minutes.
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11
Remove from the oven, return the chicken to right-side up, stir the potatoes, and return to the oven for about 30 minutes more or until done.
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12
Remove the chicken from the oven and allow it to rest on a cutting board.
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13
Meanwhile, turn the oven up to 500 F, and return the potatoes to the oven for an additional 15-20 minutes, or until they start to crisp up around the edges.
