Roast Teriyaki Chicken

Roast Teriyaki Chicken

Ingredients

1 whole chicken (~2.5 lbs), cut into halves

Marinades

Salt and pepper

Dried thyme, crushed

Dried rosemary, crushed

Sauce

1 tablespoon cornstart

1/2 cup soy sauce

1/2 cup white sugar

1/4 cup water

1 clove garlic, minced

1/2 teaspoon ground ginger

1/2 ground black pepper

Directions

1.           Season chicken with salt and pepper, sprinkle rosemary and thyme on surface.

2.          In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, ginger and ground black pepper.  Simmer, stirring frequently, until sauce thickens and bubbles.

3.          Preheat oven to 425F (220C).

4.          Place chicken halves in a lightly greased 9X13 inch baking dish.  Brush chicken with the sauce.  Turn pieces over and brush again.

5.          Bake chicken uncovered in oven for 30 minutes.  Bake for another 15 minutes, covered with aluminum foil.  Turn pieces over and bake for another 30 minutes, until no longer pink and juices run clear.  Brush with sauce every 15 minutes during cooking.