Preheat oven to 350 F
Pat chicken dry and place in a roasting pan.
Rub chicken with the Herb Crema, outside and inside the cavity. Making sure to cover the entire bird.
Stuff bird with the lemon, celery stalk and quarter your onion and stuff that in the cavity.
Roast for about 1 1/2 hours. Or until the juices run clear between the breast and thigh.
Bake uncovered 1 hour and 1/2 hours, to a minimum internal temperature of 180 degrees F
Remove from heat and baste with drippings. Cover with aluminum foil and allow to rest about 30 minutes before serving.
