Glazed Roasted Chicken

Ingredients

• 6 pound chickens whole
• 3 tablespoons sesame oil dark
• 4  garlic cloves minced
• 0.3 cup orange juice concentrate frozen undiluted thawed
• 0.5 teaspoon pepper freshly ground
• 0.5 cup lite teriyaki sauce 

Equipment

• frying pan
• oven
• kitchen thermometer
• aluminum foil
• ziploc bags

Directions

1. Stir together first 4 ingredients; reserve half of mixture.
2. Cut each chicken in half, and sprinkle evenly with pepper.
3. Place chicken in a large heavy-duty zip-top plastic bag, and pour remaining half of teriyaki mixture over chicken; seal bag,and chill 8 hours, turning chicken,if desired.
4. Remove chicken from marinade,discarding marinade.
5. Place chicken, skin side up, on an aluminum foil-lined 15- x 10-inch jellyroll pan.
6. Bake at 450 for 45 minutes or until a meat thermometer inserted into chicken thigh registers 18
7. Brush with reserved teriyaki mixture.