Method:

Stuffing:

- Tear up the bread and put into a food processor. Blend until it’s still a bit chunky, and then put 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, walnut, 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 string.

- Mix the butter, thyme, garlic and a generous pinch of salt and pepper. Massage the herb butter into the chicken so that 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 cooked.

- Rest for 5-10 minutes before serving.

Green beans:

- 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.