Herb Roasted Whole Chicken

• 1 whole chicken, giblets removed, excess fat and skin trimmed (3 1/2-4 lb.)
• 12 yellow onion, quartered
• 1 stalk celery, cut up
• 1 garlic clove, minced
• 3 tablespoons butter
• 12 teaspoon dried basil
• 12 teaspoon dried sage
• 12 teaspoon dried thyme
• sage leaf, for garnish

1. Preheat the oven to 350 degrees.
2. In a shallow roasting pan with a rack, place the chicken breast-side up and tuck the wings under the back.
3. Sprinkle the cavity with salt and pepper to taste.
4. Place the onions, celery, and garlic in the cavity.
5. In a small pan, melt the butter with the seasonings.
6. Brush it all over the chicken.
7. Roast the chicken until lightly browned and no longer pink in the center or a meat thermometer inserted in the thigh registers 180 degrees, about 1 1/2 hours.
8. Let stand for 10-15 minutes before carving.
9. Garnish with sage leaves.

chicken, yellow onion, celery, garlic, butter, basil, sage, thyme, sage leaf

Taken from www.food.com/recipe/herb-roasted-whole-chicken-510225 (may not work)