Easy moist Roast Chicken

Is anyone else dying at the cost of chicken lately. Then, whenever it is on sale I always seem to miss it, or they sell out too fast. So, I have been experimenting with roasting whole chickens. I finally found an easy recipe that makes a nice moist chicken. Ches couldn't get enough of it. This is the recipe as I found it on All Recipes.com

Juicy Roast Chicken

INGREDIENTS
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Notes: My chicken was bigger, and I still used less butter then that. I used enough celery to fill the chicken full, and probably almost half as much butter, and my chicken was 7 lbs. I also cut the skin down the center of the top, put the seasonings and some butter on the inside, and then pinned the skin back up with my roasting pins. It was fabulous! Then I just take all of the leftover and bag and freeze for easy chicken later.