Season the chicken's cavity with salt and pepper, and place 1 sliced lemon, 1/2 cup celery leaves and 1 quartered yellow onion inside the cavity. Rub softened butter on the chicken, season with salt and pepper, and roast at 425 degrees Fahrenheit for 15 minutes before reducing the heat to 350 degrees Fahrenheit. Add 1 chopped carrot and 1 quartered onion to the pan, and baste the chicken. Cook for 45 minutes plus seven minutes per pound.
Another option is to combine 2 teaspoons unsalted butter, 1 1/2 teaspoons fresh minced thyme, 1 teaspoon each of paprika and coriander, 2 teaspoons olive oil, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 minced garlic cloves. Spread the butter mixture under the skin onto the chicken breast as well as on the outside of the chicken, and bake at 350 degrees Fahrenheit for 45 minutes. Increase the heat to 450 degrees Fahrenheit, and bake until a meat thermometer reads 165 degrees Fahrenheit when inserted into the meatiest part of the thigh.
To make classic rosemary and thyme chicken, combine 2 teaspoons dried rosemary, 1/2 teaspoon dried thyme and 2 teaspoons of seasoned salt. Brush the chicken with olive oil, and rub the rosemary mixture over the chicken. Bake at 375 degrees Fahrenheit until the juices run clear and the chicken is cooked through.