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 amount of water into the roasting pan. Cook the gravy over medium-high heat, stirring continually until thickened. PREPARATION TIME: 10 Minutes COOKING TIME: 1 Hour PERFECT PARTNER: Roasted Potatoes

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 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

MAKE AHEAD

Buy the largest chicken available. Through the initial roasting time will be longer, you'll save time in the end because you'll have leftovers for another meal or two.

1. Preheat oven to 475 degrees Fahrenheit. Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 teaspoon butter, sliced celery and onion. Rub outside of chicken with remaining butter.

2. Tuck wing tips under back of chicken. Place chicken breast side-down on rack in roasting pan.

3. Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375 degree Fahrenheit. Roast for 20 minutes longer.

4. Turn chicken breast-side up. Roast until chicken is browned, about 30 minutes longer.