In a large skillet, heat oil until hot and then saute garlic. When garlic is golden brown, remove from the pan and set aside. In the hot oil, brown the chicken pieces and then remove chicken to paper towels. Brown potatoes in same oil and drain them as well.
Pour off all but 1/8 cup oil from pan. Reduce heat to low and add the Marsala wine, scraping up any brown bits.
Place chicken and potatoes in roasting pan along with sliced carrots. Sprinkle with seasoned salt and pepper, Italian seasonings and wine/oil mixture.
Cover and bake 1 hour. After 1/2 hour, remove top and cook uncovered, basting often. If liquid seems to be evaporating, add water to it.