Hi Angie I see you have received other recipes, but here is mine. And a few additional ideas. First of all, I do 2 chickens at one time, and if possible, I try to get chickens that have not been pre-frozen or I try organic chickens, since both simply have more flavor.

I sit both of them sideways, breast up,in a 9x13 pan.(after washing and drying well, of course) I season them inside and out with Salt, Pepper, garlic powder, cajun seasoning or Caveneau's Greek seasoning and anything else that has lots of flavor. Then I cut up 2 onions, add some of it to the inside of each chicken, and use the rest in the pan around the chicken. I squeeze on elemon over and around the chickens and add each half to the inside, as well as cutting in half a head of garlic and using half inside each chicken. Then I add about 1 cup of some kind of liquid to the bottom of the pan. In order of preference...white wine, chicken broth, or water with chicken flavored cube mixed in it. I cover the whole thing and bake at 350 for about 2 1/2 hours. Uncover for the last 1/2 hour to brown. Then, I usually serve this with mashed potatoes and green beans. Now, for the extra's. We usually each most of one chicken, and some of the breast from the other chicken, so what I do is take all the good meat off of the bone, which leaves the carcass, as well as a little meat from wings, back etc. I put this in a pot with the leftover juice from the bottom of the roasting pan, (which is usually a good bit) and the veggies from the pot, and I add a stick of celery and boil it for a couple of hours. I strain the broth and refrigerate it over night to let the fat harden on the top. I take the fat off and make chicken soup from that, adding fresh onions, celery, carrots and maybe a bit of the chicken meat and noodles of some kind. I also then cook a good bit of rice, usually 2 cups, which gives me 4 cups of cooked rice. I cut up the chicken meat, mix with the cooked rice one family size container of cream of mushroom or chicken soup, one chopped and sauted onion and one package of onion soup mix. Load this into 2 greased casserole dishes and top with cheese, crushed potato chips, bread crumbs, or something to give it a nice tasty crust. I then bake at 350 for 45 minutes or so. Or freeze one or both of them. (If I freeze, I don't do the topping, bake about an hour and a half and add topping the last 15 minutes) That is how I get 4 meals for 2 adults and 2 teen boys out of 2 chickens!!