Teriyaki Roast Chicken

work time: 5 minutes cook time: 1 hours

Yield: 6 servings.
Recipe from Oxmoor House

More From Oxmoor House

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

  1. Remove giblets from chicken. Reserve for another use. Rinse and drain chicken; pat dry.
  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.
  3. Bake, uncovered, at 375° for 1 1/2 hours or until meat thermometer registers 185°. Remove skin before serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Teriyaki Roast Chicken Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy