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. 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°. Roast for 20 minutes longer. Turn chicken breast-side up. Roast until chicken is browned, about 30 minutes longer.
*** Save washing another pan. Make gravy to accompany the chicken directly in the roasting pan. Stir 1 T. flour for each cup of pan juices and a small amount of water into the roasting pan. Cook the gravy over medium-high heat, stirring continually until thickened.
Ingredients
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1 stalk celery
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1 roasting chicken (3 1/2 lb )
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1/2 teaspoon dried thyme
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1/2 teaspoon Salt
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1 tablespoon butter, softened, divided
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1 onion quartered
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