Now that sounds like some good eating.
It was.
Trussed the bird and browned the skin in butter over high heat, then tossed chunks of butternut squash, sliced onion and garlic cloves in the pan & set the chicken on top of it.
Sea salt, fresh cracked pepper and a cup of white wine, then popped in the oven for an hour while fixing the potatoes/parsnips and peas.
Boiled down the pan drippings with tarragon and a pat of butter while the bird rested, before slicing.
I only had a bite of the chicken, but it was damn near perfect. The squash, onions and garlic were to die for.
OMG. I think I'm salivating, just talking about it. I'm not even hungry.
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Unfortunately, it's time for the icky part - breaking down the carcass, so I can simmer up a new batch of chicken stock in the morning.