Heat oven to 375°F.

Fold wings of chicken across back so tips are touching.

Skewer or tie legs together.

In shallow roasting pan, place chicken breast side up.

Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.

Roast chicken uncovered 45 minutes.

Remove chicken from oven.

Arrange carrots, celery, potatoes and onions around chicken.

Stir thyme into melted butter; drizzle over chicken and vegetables.

Cover chicken and vegetables with foil; roast 45 to 60 minutes longer or until thermometer reads at least 165°F, legs move easily when lifted or twisted and vegetables are tender when pierced with fork.

Remove vegetables from pan; cover with foil to keep warm while carving the chicken.

On cutting board, place chicken, breast up and with legs to your right if you’re right-handed or to the left if left-handed.

Remove ties from legs.

Carve chicken; serve with vegetables.