Remove innards (if included) from chicken. Pat chicken dry. Place in a large bowl and pour sauce over it. Toss to coat; refrigerate at least 4 hours or overnight, turning at least once.
Preheat the oven to 425°F. Remove chicken from marinade and place on a rack in a roasting pan, breast side up. Pour marinade over chicken. Tie legs together. Roast 30 minutes. Reduce oven temperature to 375°F and roast another 30 minutes (loosely cover chicken with foil if necessary to prevent over-browning) or until a meat thermometer inserted into the thickest part of the thigh reads 165°F and the juices run clear. Cover and let rest 5 minutes before carving. Pour pan juices into a measuring cup, skim off fat and serve with chicken.
Per Serving: Serving size: using Nature's Rancher Theoâ€™s Steakhouse Cooking & Grilling Sauce, 510 calories (320 from fat), 36g total fat, 8g saturated fat, 145mg cholesterol, 670mg sodium, 9g carbohydrates, 36g protein.