Teriyaki Roast Chicken

work time: 5 minutes cook time: 1 hours


6 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 170
Caloriesfromfat 32 %
Fat 6.1 g
Satfat 1.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.3 g
Carbohydrate 3 g
Fiber 0.4 g
Cholesterol 73 mg
Iron 0.0 mg
Sodium 271 mg
Calcium 0.0 mg


1 (3-pound) broiler-fryer
1 small onion, quartered
1/3 cup low-sodium teriyaki sauce
1 teaspoon garlic-pepper seasoning
Cooking spray


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

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.

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