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Glazed Roasted Chicken

Southern Living OCTOBER 2003

  • Yield: Makes 4 servings
  • Cook time:45 Minutes
  • Prep time:20 Minutes
  • Chill:8 Hours

Ingredients

  • 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

Preparation

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.

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