I know I'll make this again. Incredibly easy and great results. I found the original recipe on the internet and adapted it as follows. No measurements are given because I didn't measure anything.

"CHINESE" ROAST CHICKEN WITH GRAVY
a 3 1/2- to 4-lb chicken, giblets removed
vegetable oil for the roasting pan
soy sauce
sesame oil
defatted chicken stock
cornstarch

Bring the chicken to room temperature. Preheat the oven to 400 degrees F.
Blot the chicken dry, inside and out, with paper towels. Lightly oil a roasting pan or 11-by-13 rectangular pan and place the chicken in it.
With your fingers, gently loosen the skin from the chicken wherever you can without tearing it. Pour soy sauce inside the skin, rub it in, and then rub soy sauce everywhere on the outside of the skin, too. Roast the chicken, uncovered, for 35 minutes.
Reduce the heat to 350 degrees F and continue roasting the chicken for about 1 hour, or until a meat thermometer reads 180 degrees F in the deepest part of the breast. Before the last 10 minutes of roasting, brush the chicken skin with sesame oil.
Remove the roasted chicken to a plate. Place the pan on a stovetop burner over medium heat and deglaze it with some chicken stock. Then whisk in some sifted cornstarch to thicken the gravy.