An idea for you:
Get a vertical roaster. You can get them at places like Lechters or Williams-Sonoma.
Take a chicken (3.5-4 lbs), pull out the giblets, and set it upright on the roaster. Season with pepper, paprika, basil, oregano, whatever you want.
Preheat your oven to 450 degrees. (If there's an upper rack in your oven, remove it first!) Bake the chicken at 450 for 15 minutes per pound.
Leftover chicken can be refrigerated and eaten within a couple of days.
You can also take the carcass, heart, and neck (but not the liver), place in an 8-qt pot 1/2-2/3 full of water, add veggies if you like, and simmer for about 2 hours, to make chicken broth or soup.
(One of my AEPhi sisters introduced me to vertical roasting. She calls it "raped chicken."
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