I roast a chicken once a week and whatever doesn't get eaten that night is great for leftovers, in a salad or as chicken salad.
I take a whole chicken with the skin and throw on some salt and herbs de provence. Then I slice up a couple of chicken and squeeze them over the chicken. Add a few teaspoons of balsamic vinegar and a bottle of non-alcoholic beer. Rub it all in to the skin of the bird and get some underneath the skin if you can. Throw in some potatoes, onions, whole garlic cloves and carrots in the bottom of the roaster and mix it all up in the liquid. Put it in the oven breast down for about 30 minutes at 350. After 30 mins turn it once and cook it breast up until finished. We love it and I serve it with rice pilaf or couscous. My daughter loves to munch on the legs. delicious and very easy!