Classic Roast Chicken

1 stalk celery
1 - 3 1/2 pound roasting chicken
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 Tablespoon butter, softened, divided
1 onion, quartered
  1. Preheat oven to 475° F.
  2. Slice celery.
  3. Sprincled inside cavity of chiken with thyme and salt; add 1 teaspoon butter, sliced celery and onion,
  4. Rub outside of chicken with remaining butter.
  5. Tuck wing tips under back of chicken.
  6. Place chicken breast side down on rack in roasting pan.
  7. Add enough water to cover bottom of pan.
  8. Roast for 10 minutes.
  9. Reduce temperature to 375°F.
  10. Roast for 20 minutes longer.
  11. Turn chicken breast side up.
  12. Roast until chicken is browned, about 30 minutes longer.

Tips:
Make Ahead
Buy the largest chicken avalable. 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.

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

Save washing another pan. Make gravy to accompany the chicken directly in the roasting pan. Stir 1 Tablespoon flour for each cup of pan juices and a small amoun of water into the roasting pan.
Cook the gravy over medium-high heat, stirring continually until thickened

Good served with:


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