Prep the chicken and wash potatoes. Set aside.

Combine kikkoman, knorr, calamansi juice, garlic, pepper and thyme in a big Tupperware. Pour some of this mixture inside the chicken and stuff cavity with the 10 calamansi skins. Marinate chicken in the remaining mixture overnight, turning at least once to make sure all sides get marinated.

Drain the chicken and set the marinade aside. Place chicken in a Pyrex or cast iron pan. Arrange potatoes around the chicken. Drizzle olive oil on all of it then pour the remaining marinade over the chicken and potato.

Bake in a pre-heated oven for 70-90 minutes at 180 C. Start checking the chicken at the 60 minute mark

For the sauce, just get the pan drippings after roasting the chicken and boil it quickly in a separate pan