Instructions: Preheat oven to 475 degrees. Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 tsp butter, sliced celery, and onion. But 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 degrees. Roast for 20 minutes longer. Turn
Chicken breast side up. Roast until chicken is browned, about 30 minutes longer.

Make gravy 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.

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