I agree on the roasting. One of the loveliest ways to eat chicken and it's so simple.
And since I've started my 'don't throw anything edible away' thing, I also agree with making broth afterwards. I throw the carcass and any leftover skin in the pressure cooker with some vinegar and spices. When it's done and cool, I skim the fat off for cooking,* and then freeze the broth in either one portion sizes or in the ice cube trays. One poster mentioned that she uses a slow cooker for her broth and even grinds up the bones when the broth is done.
*A lot of people don't like the nutrition profile in chicken fat/schmaltz, but I like it for cooking or adding to chicken livers.
"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine