Teriyaki Roast Chicken


prep 0:30       total 2:00


5 to 6 servings



1 (3 lbs.) chicken
1 sm. onion, quartered
1/3 cup teriyaki sauce
1 tsp. garlic-pepper seasoning


Preheat oven 375°F. Remove giblets from chicken. Rinse chicken and pat dry.

Place onion in cavity. Brush chicken on all sides with teriyaki sauce. Sprinkle with garlic-pepper seasoning. Coat roasting pan with cooking spray. Place chicken, breast side up, on rack of roasting pan. Insert meat thermometer into meaty part of thigh, making sure it does not touch bone. Pour remaining teriyaki sauce over chicken.

Bake uncovered at 375°F for 1-1/2 hours or until meat thermometer registers 185°F. Remove skin before serving.

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