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Yield
4 servings (serving size: about 6 ounces)

How to Make It

Step 1

Preheat oven to 375º.

Step 2

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

Step 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.

Step 4

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

Step 5

carbo rating: 4

The Complete Step-by-Step Low Carb Cookbook

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