Roasted Chicken

Ingredients

One 3 or 4 pound whole chicken

Salt and pepper to taste

1 Tablespoon onion powder

½ cup salted butter, softened

½ teaspoon celery seed, or 1 stalk of celery with leaves removed

Instructions

Pree-heat oven to 350 degrees.  Remove giblets from chicken.  Wash chicken  inside and out and pat completely dry.  Place chicken on rack in roasting pan, making sure to tuck wing tips under chicken.  You can use kitchen string to tie legs together if you want to.   Season generously on outside of chicken and in cavity with salt, pepper, celery seed and onion powder.  Make sure skin is dry.  Using your hands, push a Tablespoon softened butter underneath the skin.  Place the remaining butter in small dots all over top of chicken.  Note:  If using fresh celery, cut into about 4 pieces and place inside cavity.

Roast for about an hour and 15 minutes, to an hour and a half.  Using a thermometer, check temperature around thigh bone; temp should be at least at 165 degrees.  Juices that run out should be clear, with no pink areas around bones of chicken.  Remove from oven, cover with foil and let rest for about 15 minutes before cutting and serving.