Our local grocery store had whole chickens on sale recently. I bought a huge 7-pound bird to have plenty of meat to work with. I cut away the plastic bag, removed the parts in the cavity, and rinsed the chicken. I placed the chicken in a shallow roasting pan and put the celery, lemon, and garlic inside the cavity. Then I  sprinkled the chicken with salt and pepper. Finally, I made a foil tent over the chicken and heated the oven to 375 degrees. The chicken reached an internal temperature of 165 degrees after 90 minutes of roasting. 

I had about 4 pounds of meat after removing the bones from the chicken (except for the legs/drumsticks). I divided the chicken and served half with the bottled BBQ sauce. 

I made Honey Roasted BBQ Sauce for the other half. I poured the sauce on the chicken while it was still warm to soak up the flavor.  This recipe is courtesy of The American Institute for Cancer Research. 

Honey Roasted BBQ Sauce

1/4 cup minced onion

2 cloves garlic, minced

1/4 cup gluten-free soy sauce 

1/4 cup water

1/4 cup honey

1/3 cup lemon juice

2 tablespoons dried coriander

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

Combine all ingredients and pour over the cooked chicken. 

Alternate method:

Pour the Honey Roasted BBQ Sauce over the chicken during the last 10-15 minutes of roasting to create a glaze.