This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Perfect Roast Chicken

whole, 4-pound chicken
cooking twine
olive oil
coarse ground salt and pepper

Heat oven to 425°.

Place the whole chicken on a roasting rack, or sheet tray topped with a rack. Using a sharp paring knife, make two slits in the fatty area of the chicken directly beside the leg portions. Insert the legs through the slits.

At the wing end, lay cooking twine under the chicken. Bring the twine up, and tie the wings to the body of the chicken.

Rub the chicken with oil, and season with salt and pepper. Turn the chicken over, and do the same to the bottom of the chicken. Once seasoned, turn the chicken right-side up before roasting.

Place In the oven and cook for 15 minutes per pound.

Remove from the oven, and let the chicken rest before cutting into portions.