Teriyaki Roast Chicken
work time: 5 minutes cook time: 1 hours
Yield: 6 servings.
Recipe from
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Nutritional Information
Amount per serving
- Calories: 170
- Calories from fat: 32%
- Fat: 6.1g
- Saturated fat: 1.6g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 24.3g
- Carbohydrate: 3g
- Fiber: 0.4g
- Cholesterol: 73mg
- Iron: 0.0mg
- Sodium: 271mg
- Calcium: 0.0mg
Ingredients
- 1 (3-pound) broiler-fryer
- 1 small onion, quartered
- 1/3 cup low-sodium teriyaki sauce
- 1 teaspoon garlic-pepper seasoning
- Cooking spray
Preparation
- 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.
Teriyaki Roast Chicken Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- PUBLICATION: Oxmoor House
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