A whole chicken roasted with butter and a single stalk of celery can deliver juicy meat and a classic Sunday dinner, according to a home recipe that calls for a 3-pound bird and a 165 degrees F internal temperature. The method, which uses onion powder, salt, and black pepper, requires about 15 minutes of prep and 1 hour 15 minutes of cooking, plus 30 minutes of resting.
The recipe begins by preheating the oven to 350 degrees F (175 degrees C). The chicken, with giblets removed, is placed in a roasting pan and seasoned generously inside and out with onion powder, salt, and pepper. Three tablespoons of butter go into the cavity, and the remaining butter is dotted on the outside. A celery stalk, cut into three or four pieces, is placed in the cavity.
The chicken bakes uncovered until no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). 
After removing from the oven, the chicken is basted with drippings, covered with aluminum foil, and rested for about 30 minutes before serving.
The recipe yields one 3-pound roast chicken and serves six. Each serving contains 423 calories, 32 grams of fat, 1 gram of carbohydrates, and 31 grams of protein. 
The celery, once cooked, is described as a favorite part of the meal for some.
Editorial Notes