I second barrons's suggestion! Makes great chicken.
The easiest marinade: store-bought Italian dressing.
Otherwise, invest in a good knife (I see you are doing quite a lot of home cooking), separate the bird into wings, legs, breast halves, etc. (just like the more expensive pieces you get from a supermarket). Use the residual "skeleton" to make chicken broth, and use the other parts for other recipes.
Are you planning to major in chemistry? You seem to have a talent for experimentation and cooking which are important in this field
