Teriyaki Roast Chicken

1. 1

   Preheat oven to 375u00b0.

2. 2

   Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat from chicken.

3. 3

   Place onion in cavity of chicken. Brush chicken on all sides with about one-third of teriyaki sauce. Sprinkle with garlic pepper seasoning. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a broiler pan coated with cooking spray. Insert meat thermometer into meaty part of thigh, making sure not to touch the bone. Pour remaining teriyaki sauce over chicken.

4. 4

   Bake, uncovered, at 375u00b0 for 1 1/2 hours or until thermometer registers 180u00b0. Remove and discard skin before eating, if desired (analysis does not include skin).

5. 5

   carbo rating: 4

* Per serving · 4 servings · Values may vary.

No additional tips available.