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.
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°
- 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.)