Use your favorite herb or spice mix. I love Penzey's different spice combinations. Serve one chicken and debone and save the other to use in salads, casseroles, soups, tacos, or enchiladas. Don't throw away the carcass or bones - make an easy chicken broth by simmering the bones in a pot of water with carrots, celery, onion, a bay leaf and a few black peppercorns. Strain and freeze for later use.