Wash and pat dry the chicken. Place in a roasting pan. Fill the cavity of the chicken with slices of orange, lemon, chunks of potato and onion, rosemary stems and whole garlic cloves. Don’t be shy – stick your hand up in there and stuff it full of these goodies. Rub the bird with olive oil, salt and pepper. Be generous with the salt and pepper. Pour about a half cup of wine in the pan and over the chicken. Cover tightly with foil and roast at 350 for about an hour.  It will depend on the size of the chicken so keep a watch on it. Baste it with the wine occasionally. Uncover and roast an additional 20 minutes or so at 425 for extra brown crisp skin. Discard the fruit and veggies in the cavity.  That was just for flavor. Deglaze the drippings with more white wine for a delicious sauce. 

If anyone in Dallas needs rosemary, feel free to cut some from our enormous rosemary bushes. If anyone needs wine, talk to Harold. He knows all the best deals around.