Preheat oven to 350 degrees F (180 degrees C). Mix together the salt, paprika, garlic powder, and onion powder.

Set chicken on layered paper towels and pat the chicken down with additional paper towels to soak up moisture, making sure to lift the wings and legs. Let it sit for a few minutes, then do it again.

Season the chicken all over with the seasoning mixture, including inside the cavity. Rotate the bird to make sure you cover all the skin.

Rub the butter into the skin and cavity. Again, make sure you’ve covered the entire surface of the bird with butter and put a liberal amount of butter inside the cavity.

Stuff the cavity with the celery and onion. Set chicken on roasting pan. If you don’t have one, you can stack a cooling rack on a cookie sheet.

Cook the chicken in preheated oven for 1 hour and fifteen minutes. Remove from oven and cover with foil. Let rest for 20-30 minutes.

Save carcass for homemade chicken stock.