Oven Roasted Glazed Chicken Halves

• 1/2 cup teriyaki sauce
• 1/4 cup orange juice concentrate, thawed and undiluted
• 3 tablespoons dark sesame oil
• 1 -2 tablespoon minced fresh garlic (or to taste)
• 2 (3 lb) roasting chickens
• 1 teaspoon black pepper (or to taste)
• salt (optional)

1. In a bowl mix together the first 4 ingredients; remove half of the mixture, cover and refrigerate.
2. Cut both chickens in half; sprinkle with black pepper.
3. Place the chicken halves in a extra large heavy zip-top plastic bag; pour remaining half of the teriyaki mixture over the chicken.
4. Seal the bag, turn to coat the chicken with marinade, refrigerate for 8 hours, turning the chicken occasionally to evenly coat with the marinade.
5. Remove the chicken from the marinade and discard the marinade.
6. Place the chicken halves skin side up on a 15 x 10-inch foil-lined baking sheet.
7. Set oven to 450 degrees.
8. Bake for about 40-45 minutes.
9. Brush with reserved teriyaki mixture about 8 minutes before the end of cooking.
10. If there is any remaining teriyaki mixture then brush on after cooking also.

teriyaki sauce, orange juice concentrate, dark sesame oil, fresh garlic, roasting chickens, black pepper, salt

Taken from www.food.com/recipe/oven-roasted-glazed-chicken-halves-174034 (may not work)