Chicken with Oyster Sauce

We buy whole chickens at Costco, probably the most inexpensive way to buy chicken anywhere. This is a really simple way to fix chicken without having to cut it up. The fat drips off into the pan beneath, and you can baste it with whatever your imagination comes up with for really good flavor. If you cook the giblets as well, set the timer for about 25-30 minutes and take them out to eat as an appetizer while the chicken continues to bake. Any leftovers get tucked into Ziploc bags and are frozen for future Green Chile Chicken Casserole.

1 whole chicken (3.5-4.5 pounds)
about 3/4 cup oyster sauce
2-4 Tablespoons Tony Cachere's Creole Seasoning

"Butt-Pan Chicken"
Here's the little guy, roasting away
in the oven. Is he cute or what??

Wash chicken and pat dry, removing giblets. Place chicken on upright chicken roasting pan (we call it a "butt pan"). Cover chicken liberally with oyster sauce, then sprinkle Creole seasoning, tilting pan and patting it onto the chicken to adhere.

Bake at 350° for 1 to 1-1/2 hours, depending on size of chicken.

(Note: Jay likes to bake this at 350°, but I really prefer 375° or 400° - I think the dark meat gets done faster, leaving the white meat juicier. Just my opinion. At 400°, your chicken should be done in about 50-55 minutes.)