Teriyaki Roast Chicken
- 1 (3-pound) broiler-fryer
- 1 small onion, quartered
- 1/3 cup low-sodium teriyaki sauce
- 1 teaspoon garlic pepper seasoning
- Cooking spray
- Preheat oven to 375u0b0.
- 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 375u0b0 for 1 1/2 hours or until thermometer registers 180u0b0. Remove and discard skin before eating, if desired (analysis does not include skin).
- carbo rating: 4
onion, teriyaki sauce, garlic pepper, cooking spray
Taken from www.myrecipes.com/recipe/teriyaki-roast-chicken-0 (may not work)