Teriyaki Roasted Chicken
Ingredients
1(3 pound)whole chicken, cut in half
¾cupgranulated sugar
¾cupsoy sauce
1tablespoongrated fresh ginger
2clovesgarlic, minced
Directions
Pat chicken halves dry with paper towels. Place chicken cut-side down in a 9×13-inch baking dish.
Combine sugar, soy sauce, grated ginger, and garlic in a medium mixing bowl; mix well and pour mixture over chicken. Cover and refrigerate for at least 3 hours.
Preheat the oven to 350 degrees F (175 degrees C).
Roast chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let cool slightly, then cut into smaller pieces to serve.
