Preheat oven to 450 degrees F. Arrange chicken in a large roasting pan and sprinkle with rosemary, salt, and pepper. Cut potatoes in half and cut fennel bulbs into wedges that equal the size of the potato pieces. In a mixing bowl, toss potato and fennel pieces with the olive oil and garlic. Place vegetables around the chicken and pour wine over it all. Put the pan in the oven and immediately reduce heat to 350 degrees F. Roast for an hour, basting occasionally with juices. Chicken should be golden brown and the vegetables tender.