Oven Roasted Glazed Chicken Halves - cooking recipe

Ingredients

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)

Preparation

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