A beautifully seasoned, aromatic roasted chicken.
Heat oven to 450F. Season a whole chicken with salt and pepper. Rub a mixture of 1 stick of room temperature butter, chopped capers and fresh oregano, on and under the skin. Stuff the chicken with a mixture of chopped celery, carrots and onions, place chicken in roasting pan. Mix together chicken broth, honey and wine and pour in the bottom of the roasting pan. Roast for an hour, or until a thermometer registers 155F to 160F, occasionally spooning the liquid over the chicken while it cooks. Remove chicken from oven, let sit uncovered for 10 minutes before carving.
Recipe adapted from Rachael Ray