1 stalk celery
1 3 1/2 lb. roasting chicken
1/2 tsp. dried thyme
1/2 tsp. salt
1 tbsp. butter, softened, divided
1 onion, quartered

Serves 4

Recipe from Easy Everyday Cooking
 

Preheat oven to 475 degrees.  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.

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

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

Turn chicken breast side up.  Roast until chicken is browned, about 30 min. longer.

Variation
Substitute a whole boned turkey breast for the roasting chicken if your family mainly prefers white meat.

Tip:
Buy the largest chicken available.  Though the initial roasting time will be longer, you'll save time in the end because you'll have leftovers for another meal or two.