Glazed Roasted Chicken

Southern Living
Glazed Roasted ChickenRecipe
Makes 4 servings


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1/2 cup lite teriyaki sauce
1/4 cup frozen orange juice concentrate, thawed and undiluted
3 tablespoons dark sesame oil
4 garlic cloves, minced
1 (4-pound) whole chicken
1 teaspoon salt
1/2 teaspoon freshly ground pepper


Prep: 20 Minutes
Cook: 45 Minutes
Chill: 8 Hours

Stir together first 4 ingredients; reserve half of mixture.

Cut chicken in half, and sprinkle evenly with salt and pepper. Place chicken in a large freezer bag, and pour half of teriyaki mixture over chicken; seal bag, and chill 8 hours, turning chicken, if desired.

Remove chicken from marinade, discarding marinade. Place chicken, skin side up, on an aluminum foil-lined 15- x 10-inch jellyroll pan.

Bake at 450° for 45 minutes or until a meat thermometer inserted into chicken thigh registers 180°. Brush with reserved teriyaki mixture.

Created date

September 2003