1 stalk celery
1 ( 3 1/2-pound)
roasting chicken
1/2 tsp dried thyme
1/2 tsp salt
1 tbspn butter, softened, divided
1 onion, quartered

1. Preheat oven to 475.
Slice celery.
Sprinkle inside cavity of chicken
with thyme and salt;
add 1 tsp butter, sliced celery and onion.
Rub outside of chicken with remaining butter.

2. Tuck wing tips under back of chicken.
Place chicken breast side-down on rack
in roasting pan.

3. Add enough water to cover bottom of pan.
Roast for 10 minutes.
Reduce temperature to 375.
Roast 20 minutes longer.