1 stalk celery, sliced
1 (3 1/2 pound) roasting chicken
1/2 tsp. dried thyme
1/2 tsp. salt
1 Tbsp. butter, softened, divided
1 onion, quartered
Preheat oven to 475 degrees.
Wash chicken and pat dry. Sprinkle inside cavity of chicken with thyme and salt; add 1 tsp. butter, sliced celery and onion. Rub outside of chicken with remaining butter.
Tuck wing tips under back of chicken. Place chicken breast side-down on a rack in a roasting pan. Add enough water to cover bottom of pan. Roast for 10 minutes.
Reduce temperature to 375 degrees. Roast for 20 minutes longer. Turn chicken breast-side up. Roast until chicken is browned, about 30 minutes longer.
