The roasting process itself results in great-flavored chicken, so you don't have to add a lot of other ingredients to enhance the chicken. An onion, a little sauce, and a sprinkle of seasoning does the trick.

Recipe by Oxmoor House January 2005

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Yield:
4 servings (serving size: about 6 ounces)
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Ingredients

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Directions

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  • Preheat oven to 375º.

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

  • 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.

  • 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).

  • carbo rating: 4

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

214 calories; fat 4.7g; saturated fat 1.2g; protein 35.6g; carbohydrates 4.6g; fiber 0.3g; cholesterol 113mg; iron 2mg; sodium 477mg; calcium 23mg.
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