- 1 3 1/2- to 4-pound chicken, cut into pieces
- 1/2 cup bottled teriyaki sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Heat oven to 400° F. Pat the chicken dry with paper towels and place in a roasting pan. Drizzle with 1/4 cup bottled teriyaki sauce, the salt and the pepper; turn to coat.
- Roast the chicken for 30 minutes. Drizzle with 1/4 cup additional teriyaki sauce and cook for 15 minutes more. Serve with cooked rice.