|Whole chicken||3 1⁄2 Pound (1 Whole Chicken, 2 1/2 To 3 1/2 Pounds)|
|Fresh thyme sprig/1/2 teaspoon dried thyme||1|
|Olive oil||2 Teaspoon|
1. Preheat oven to 425°. Rinse chicken and pat dry inside and out. Rub cavity with salt and pepper. Put onion, celery, and thyme in cavity. Cross bone ends of legs and tie together. Rub skin with olive oil.
2. Place chicken in a small roasting pan. Roast 45 to 55 minutes, or until juices run clear when meatiest part of thigh is pierced.