This is a traditional Christmastime dish from Umbria. The capon (big chicken) is noted for its succulent meat.

Place the capon in a roasting pan and dress it with the olive oil, salt, pepper, lemon juice, crushed garlic and sage leaves. Set the pan in a preheated 375 degree F oven. As soon as the bird starts to sizzle, add the wine to the pan. When half-done, place peeled, sliced potatoes, seasoned with oil, salt, pepper, garlic and rosemary, around the capon. Total cooking time is approximately 1 hour or until bird reaches 180 degrees F with inserted thermometer.