Yield
6 servings.

How to Make It

Step 1

Remove giblets from chicken. Reserve for another use. Rinse and drain chicken; pat dry.

Step 2

Place onion in cavity of chicken. Brush chicken on all sides with some of the teriyaki sauce. Sprinkle with garlic-pepper seasoning. Place chicken, breast side up, on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into meaty part of thigh, making sure it does not touch the bone. Pour remaining teriyaki sauce over chicken.

Step 3

Bake, uncovered, at 375° for 1 1/2 hours or until meat thermometer registers 185°. Remove skin before serving.

Cooking Light 5-Ingredient 15-Minute Cookbook

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