Preheat oven to 350°F (180°C). Remove and discard giblets and neck from the chicken.

In a small bowl, combine butter and seasonings; mix well.

Set chicken, breast side up, on a rack in a foil-covered roasting pan. Using your fingers, gently separate the skin from the meat over the chicken breast and legs.

Spread half of the herb butter under the skin. Spread the remainder over the skin on the wings, legs and breast. Tuck the wing tips under the back and tie the legs together with cotton string. Cover loosely with a tent of foil and roast until a thermometer inserted into the breast meat reads 185°F (85°C) (about 1 ½ hours).

Remove from oven and let stand 15 minutes before carving.

Serve with Cranberry Wild Rice Pilaf.

In a small bowl, combine dried cranberries and brandy.

In a large skillet, heat oil and add onions, garlic and mushrooms. Cook until tender.

Remove skillet from heat and add cranberries and brandy.

Using long matches, and being careful not to lean over the skillet, light the brandy. When the flames die out, return skillet to heat and stir in rice and chicken stock.

Bring to a boil, reduce heat to low, cover and simmer until rice is tender and liquid has evaporated (20-30 minutes).

Remove from heat and stir in cashews. Season with salt and pepper to taste.