Juicy Roasted Chicken

•  1 (3-pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1 tablespoon onion powder, or to taste
• 1/2 cup butter
• 1 stalk celery, leaves removed
• Preheat the oven to 350 degrees F 

1. Place chicken in a roasting pan; season generously inside and out with onion powder, salt, and pepper. 
2. Place 3 tablespoons of butter in the chicken cavity; arrange dollops of the remaining butter on the outside of the chicken.
3. Cut celery into 3 or 4 pieces; place in the chicken cavity.
4. Bake chicken uncovered in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes. 
5. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F 
6. Remove from the oven and baste with drippings. 
7. Cover with aluminum foil and allow to rest for about 30 minutes before serving.