In reading Anthony Bourdain's follow-up to Kitchen Confidential (the book that made him), Medium Raw, there is a section where he basically vents on the lack of food and cooking education. Bourdain makes good points regarding the fact that everyone needs to eat and everyone should have at least some basic cooking skills.
"But I do think the idea that basic cooking skills are a virtue, that the ability to feed yourself and a few others with proficiency should be taught to every young man and woman as a fundamental skill, should become as vital to growing up as learning to wipe one’s own ass, cross the street by oneself, or be trusted with money.”
― Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
He goes on to list things he feels everyone should know how to do. Basic knife skills, cooking vegetables to a desired doneness, omelets, and my favorite, "Everyone should be able to roast a chicken. And they should be able to do it well." No doubt the rotisserie chicken at your local supermarket is easy and delicious, but they are also injected with a ton of salt and who knows what else. Besides, for about the same cost as of one of those, you can roast two chickens yourself.
Better than injecting the chicken, brining is the way to go. It makes the chicken deliciously seasoned throughout and so tender & juicy. I like to fill the cavity with herbs while it's roasting. The aromas permeate the meat and makes the whole house smell awesome. If you're feeling crazy, you can also quarter a lemon and stuff that in the cavity, too. Basting is also key in adding flavor and getting a nice crispy, golden brown skin. An who doesn't like that?
You can do so much with a roasted chicken. Put it in salads, tacos, sandwiches, and let's not forget, tortilla soup. Speaking of soup, don't get rid of the carcass. Bones from a roasted chicken make the best chicken stock. So skip the store-bought rotisserie chicken and roast your own. You'll feel a much better sense of accomplishment, not to mention, Anthony Bourdain's approval.