Roast Chicken with Oyster Sauce

I got this recipe from the September issue of Food Magazine and I made this for lunch today. It's quite easy to make and has this chinese flavor going on. My family actually loved it, and it's my first time to try this recipe. Of course, I'm sharing it ;)

Roast Chicken with Oyster Sauce

Ingredients:

1 Whole chicken, not less than 1.3 kilos

juice from 2 pcs. calamansi (or you can use 2 tbsp. lemon juice)

1 tsp. salt

1 tsp. pepper

1/4 cup olive oil

2 tsp. oyster sauce

1/2 cup water

3 medium-sized potatoes, cut into quarters, unpeeled

Procedure:

1. Clean chicken. Season with calamansi juice, salt and pepper. Let marinate for about an hour.

2. Place chicken in a casserole with the mixture of olive oil, oyster sauce and water. Cook over medium fire, turning once. Add the potatoes.

3. When the chicken is done, transfer it to a turbo oven and let roast at 375 degrees for about 10 minutes or until perfectly brown.

4. Cut into quarters. When ready to serve, you can pour over the sauce  or if you're like me who loves gravy, add a little flour to the sauce and season it to taste. Add a more olive oil if necessary.

5. Garnish with chopped parsley.

There you have it. Enjoy!