Best Thanksgiving Recipe I've ever cooked for my husband! The secret is in the stuffing

I received many compliments from guests on this baked chicken and the side dish that came with it. Now I prepare this chicken for the banquet table and this dish is always a hit. The baked chicken is marinated in a creamy butter sauce and stuffed with apples and dried cranberries. This filling impressed my guests. Cook with love! Cook with joy!

Ingredients and preparation:
2.5kg chicken
Salt
Black pepper
150 g butter at room temperature
1 teaspoon thyme (fresh or dried)
1.5-2 teaspoons of salt
1 tablespoon olive oil
3 tablespoons parsley
2 cloves of garlic
Zest of 1 lemon
Juice of 1 lemon
½ tablespoon smoked paprika

For the filling:
3-4 slices of sourdough bread
olive oil
1 onion (about 80 g)
15g butter
1-2 tablespoons olive oil
1 stick of celery
½ teaspoon rosemary
½ teaspoon thyme
1 apple
50 g dried cranberries (or raisins)
2-3 handfuls of croutons
Parsley
Stuff the chicken with the filling
Tip: Leftover filling can be added to the potatoes 20 minutes before the end of the roasting time

1kg potatoes
1-2 apples
2 peppers
¾ tablespoon salt
1 ½ teaspoons smoked paprika
1 teaspoon garlic powder
1 tablespoon dried onion
3 tablespoons olive oil
3 tablespoons breadcrumbs
Bake at 210-220C, high/low heat
A chicken of this size took 1h30 minutes to roast
Baste the chicken several times with the pan juices while roasting
Roast the chicken to 75C (165F), measured at the thickest part