Method:

Stuffing:

• Tear the bread and place it in a food processor. Blend until it’s still slightly chunky, and then set aside.
• Heat the butter in a pan over a medium heat. Add the onion, garlic, thyme, and a generous pinch of salt and pepper. Sauté until soft, and then put in a bowl.
• Add the bread, walnuts, cranberries and egg. Mix until well combined.

Chicken:

• Preheat the oven to 180°C.
• Line a baking tray with foil. Spread out the sliced onion over the tray.
• Wipe out the chicken’s cavity and stuff generously with the stuffing. Tie the legs together with a string.
• Mix the butter, thyme, garlic and a generous pinch of salt and pepper. Massage the herb butter into the chicken, ensuring it is evenly coated. Place the chicken, breast-side up, on the onions. Pour in the chicken stock.
• Roast the chicken in the oven for 1 hour, or until it is fully cooked.
• Rest for 5-10 minutes before serving.

• Bring a large pot of water to the boil. Add a generous pinch of salt.
• Once boiling, add the green beans and simmer until al dente.
• Remove the beans from the water and put them straight into a bowl of ice water. This will help them keep their colour.
• Once chilled, strain and dry the beans.
• Heat the butter in a large pan over a medium heat. Add the garlic and cook for 5 minutes (don’t allow it to colour).
• Add the green beans and season with salt and pepper.
• Sauté the beans for a few minutes until hot and buttery. Remove from the heat and place on a serving dish.
• Serve the carved chicken with the onions. Put the stuffing into a bowl with the green beans and place a jug of heated cranberry sauce on the table.