Shelly's Recipe

TERIYAKI ORANGE GLAZED ROASTED CHICKEN

Category: Chicken

1/2 cup teriyaki sauce
1/4 cup frozen orange juice concentrate, thawed and undiluted
3 tablespoons dark sesame
oil 4 garlic cloves, minced
1 (4-pound) whole chicken
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Stir together first 4 ingredients; reserve half of mixture.

Cut chicken in half, and sprinkle evenly with salt and pepper. Place chicken in a large freezer bag, and pour half of teriyaki mixture over chicken; seal bag, and chill 8 hours, turning chicken, if desired.

Remove chicken from marinade, discarding marinade. Place chicken, skin side up, on an aluminum foil-lined jellyroll pan. Bake at 450 for 45 minutes or until a meat thermometer inserted into chicken thigh registers 180 degrees. Brush with reserved teriyaki mixture.