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1
Preheat oven to 450 degrees F (230 degrees C).
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2
Remove giblet packet from cavity of chicken and pat bird thoroughly dry with paper towels.
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3
Place 1 tablespoon butter into chicken cavity, sprinkle salt and black pepper into cavity, and stuff cavity with onion, celery, and lemon pieces.
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4
Loosen skin over breast and thigh of chicken with your fingers and insert garlic slices under the skin.
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5
Place the chicken breast side up on a rack set into a roasting pan.
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6
Melt 2 tablespoons butter in a small saucepan over medium-low heat; add dried parsley and Italian seasoning.
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7
Pour half the butter-herb mixture over the chicken and rub the seasoned butter onto all parts of chicken.
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8
Reserve remaining butter mixture.
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9
Roast chicken in the preheated oven for 20 minutes, then remove and turn chicken so breast side is down.
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10
Pour remaining half of seasoned butter over the chicken, brushing it over all parts of the bird.
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11
Return to oven and roast an additional 10 minutes.
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12
Reduce oven heat to 325 degrees F (165 degrees C).
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13
Roast chicken until skin is crisp and brown and the juices run clear, 1 hour and 20 more minutes.
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14
An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C).
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15
Let chicken rest, uncovered, for 10 minutes before serving.
