Glazed Roasted Chicken - cooking recipe

Ingredients

1/2 c. lite teriyaki sauce
1/4 c. frozen orange juice concentrate, thawed and undiluted
3 Tbsp. oil
4 garlic gloves, minced
1 (4 lb.) whole chicken
1 tsp. salt
1/2 tsp. pepper

Preparation

Stir together first 4 ingredients; reserve half of mixture. Cut chicken in half, and sprinkle with salt and pepper.
Place chicken in a large freezer bag and pour half of teriyaki mixture over chicken.
Chill 8 hours, turning chicken if desired.
Remove chicken from marinade, discarding marinade.
Place chicken, skin side up, on an aluminum foil-lined pan.
Bake at 450 degrees for 45 minutes or on meat thermometer 180.
Brush with rest of teriyaki mixture.