Remove the neck and giblets from the chicken cavity.

Wash the chicken inside and out, then pat it dry.

Place the chicken in a roasting pan.

Loosely stuff the cavity with half an onion, one carrot, celery, celery tops, thyme, salt, and pepper.

Sprinkle Adobo seasoning over the outside of the chicken.

Arrange the remaining vegetables around the chicken in the roasting pan.

Cover the roasting pan securely with a lid or foil.

Roast at 350°F (175°C) for approximately 20 minutes per pound of chicken, or until the juices run clear when pierced with a knife.

Check the internal temperature of the thickest part of the thigh to ensure it reaches 165°F (74°C).

Remove the chicken from the oven and let it rest for at least 10 minutes before carving.

Carve the chicken and serve with the roasted vegetables.

After dinner, remove the remaining meat from the bones and store it in the refrigerator.

Use the carcass, skin, bones, and pan juices to make chicken stock.

Freeze the stock for later use in soups and other dishes.