Roast Chicken

Sometimes there's a moment when only a roast will do and what better than a roast chicken?
Free range chickens were on offer so I snapped one up and had it marinading in buttermilk, garlic, maple syrup, olive oil with some ground black peppercorns and rosemary a la Nigella, in no time at all. It was then into a hot oven, after a suitable time in the fridge, along with some par boiled potatoes for roasties and some cranberry and orange stuffing. The whole thing was simply served with steamed courgettes and carrots along with a gravy made with the pan juices.
The wine was an unoaked chardonnay from McLaren Vale, SA. Served well chilled it hit the mark with us!