Drunken Chicken and Potatoes
Prep time
Cook time
Total time
This savory chicken is roasted with white wine, garlic, and Italian seasonings; a perfect dish for Sunday Supper or any night.
Recipe type: Main
Cuisine: Italian
Serves: 4-6
  • 1 4 lb chicken
  • 2 cups dry white wine (I use Rossi Chablis)
  • 1 lb russet potatoes
  • 10-12 cloves garlic
  • 1 tbsp Italian seasoning
  • Salt and Pepper to taste
  1. Preheat oven to 350F.
  2. Wash and pat the chicken dry with paper towels. 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.
  3. Wash and peel the potatoes, then cut into wedges. Arrange the potato wedges around the chicken, and place the garlic evenly throughout the pan. Sprinkle with the remaining Italian seasoning as well as a little salt and pepper.
  4. Bake for 45 minutes, then remove from 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 oven, return the chicken to right-side up, stir the potatoes, and return to the oven for about 30 minutes more or until done.
  5. Remove the chicken from the oven and allow to rest on a cutting board. Meanwhile, turn the oven up to 500F, and return the potatoes to the oven for an additional 15-20 minutes, or until they start to crisp up around the edges.
Recipe by Webicurean at http://blog.webicurean.com/2014/04/27/drunken-chicken-potatoes-sundaysupper/