This recipe was decent, but to be honest, I think it's easier (and cheaper actually) to buy an already baked chicken from the store. But if you're having people over, and want to be domestic, this is a good option.

Ingredients:
1 (2-3 lbs.) whole chicken
1 large stalk celery, halved
1/2 medium onion, halves
1 garlic clove, halved
2 fresh rosemary sprigs
1/4 c. chicken broth
1/4 c. dry vermouth
salt and pepper

Preheat oven to 450 degrees. Clean out chicken and salt and pepper inside and out. Put rosemary, celery, onion and garlic in the cavity. Place chicken breast-side up in baking dish with tight fitting lid. Spoon broth and vermouth, slightly warmed, over chicken. Cover and bake approx. 1 hr. When finished, empty cavity, cut up veges and serve with the juices.

*A few notes: I couldn't find a 2-3 lb. chicken, so I made a 5 lb. chicken and cooked it for about 30 mins. more. If you want the skin to get a little crispy, you can take the lid off about 1/2 way through and baste the chicken with the juices. Last note is to add more rosemary, garlic, salt and pepper than the recipe calls for.