Drunken Chicken and Potatoes

Preheat oven to 350 F. Wash and pat the chicken dry with paper towels. Remove giblets. Place the chicken upside down in a large roasting pan, and sprinkle it with salt, pepper and half the Italian seasoning. Sprinkle the inside of the cavity with a little of each as well, then turn the chicken breast-side up in the pan. Pour the wine over the top as well as a little in the cavity.

Wash and peel the potatoes, then cut into wedges. Arrange the potato wedges around the chicken, and place the garlic cloves evenly throughout the pan. Sprinkle with the remaining Italian seasoning as well as a little salt and pepper.

Bake for 45 minutes, then remove it from the oven. Turn the chicken upside-down, stir the potatoes around a bit, and return the pan to the oven for an additional 45 minutes. 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.

Remove the chicken from the oven and allow it to rest on a cutting board. 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.