My Chicken Roast
By: Sharon
Published: Saturday, January 15, 2011 - 5:30pm

Ingredients




1 stalk celery
1 roast (3.5 pound) chicken
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 tablespoon butter soft and divided
1 chopped onion

Preparation

1 Preheat oven to 475°. Wash chicken thoroughly. Slice celery stalk. Sprinkle inside cavity of chicken with thyme and salt; add 1 tsp butter, sliced celery and onion.  Rub outside of the chicken with the remaining butter. 2 Tuck wing tips under the back of chicken. Place chicken breast side down on rack of roasting pan. 3 Add enough water to cover the bottom of the pan. Roast for 10 minutes then reduce the heat to 375° and roast for 20 minutes longer. 4 Turn chicken breast side up. Roast until golden brown, about another 30 minutes longer.