Teriyaki Roasted Chicken

Ingredients

• (3 pound) whole chicken, cut in half
• 3/4 cup granulated sugar
• 3/4 cup soy sauce
• tablespoon grated fresh ginger
• clove sgarlic, minced

Instructions

1. Pat chicken halves dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.
2. 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.
3. Preheat the oven to 350 degrees F (175 degrees C).
4. 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.