Bring the chicken out of the fridge and allow to rest at room temperature at least 30 minutes before you are ready to cook. Preheat your oven to 350 degrees.
While the chicken rests, in a small bowl mix together the Teriyaki Marinade & Sauce, with the orange zest, orange juice, ginger, green onions, garlic and half of the sesame seeds. Set aside.
Option 1 – For Pan Frying and Roasting
If you are pan frying the chicken before roasting, preheat skillet over medium heat. Pat dry all the pieces of chicken and season both sides of all the pieces with salt and pepper. Add the olive oil into the pan. Once the oil is “shimmering” and heated, add each piece of chicken skin side down and allow to fry until the skin is golden brown, about 3 minutes. Flip and repeat on the other side.
Baste the chicken with some of the teriyaki sauce and place it in the oven for 25-30 minutes. Baste the chicken every 5-7 minutes, until it reaches 165 degrees internally. Remove from the oven and let it rest five minutes before serving.
Option 2 – If Roasting Chicken
Preheat oven to 400 degrees. Pat all of the chicken dry with paper towels. Place all the chicken into a 13×9 inch baking dish and season with salt and pepper. Baste the chicken with the teriyaki glaze every 5-7 minute or until the internal temperature of the chicken reaches 165 degrees. This should take between 35-40 minutes. Remove from oven and let rest 5 minutes before serving.