Here is my recipe:

Page 149

Teriyaki Roast Chicken
Work: 5 minutes, cook time: 1/1/2 hours

1 (3 pound) broiler-fryer
1 small onion, quartered
1/3 cup low-sodium teriyaki sauce
1 Teaspoon garlic pepper seasoning
cooking spray

Remove giblets from chicken. Reserve for another use. Rinse and drain chicken, pat dry.
Place onion in cavity of chicken. Brush chicken on all sides with some of the teriyaki sauce. Sprinkle with garlic pepper seasoning. Place chicken breast side up, on a rack in a roasting pan coated with cooking spray.Insert meat thermometer into meaty part of thigh, making sure it does not touch the bone. Pour remaining teriyaki sauce over chicken.
Bake, uncovered, at 375 for 1 1/2 hours or until meat thermometer registers 185. Remove skin before serving
6 servings, 170 calories

Orange Rice
Prepare 3 cups rice with 2 regular size bags of boil in bag rice cooked according to package directions. Remove rice from bag, and stir in 1/4 teaspoon salt, 1/4 teaspoon ground ginger, and 1/2 teaspoon grated orange rind. Garnish with orange slices if desired.
6 (1/2 cup) servings
108 calories