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

Preheat oven to 475°F. Sprinkle inside cavity of chicken with thyme and salt. Add 1 teaspoon butter, 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 minutes. Reduce temperature to 375°F. Roast for 20 minutes longer. Turn chicken, breast side up. Roast until chicken is browned, about 30 minutes longer.