July 31, 2021

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Courteney Cox Makes Baking a Whole Chicken a Total Breeze (with Only 5 Ingredients)

Since Courteney Cox joined Instagram in 2019 (thanks to Lisa Kudrow and Ellen DeGeneres, BTW), we’ve loved getting peeks into the former Friends star’s life, whether she’s posting old photos of her parents or showing off her daughter’s killer singing voice. But our favorite post to date is hands-down her ridiculously simple baked chicken recipe, which only requires five ingredients and about an hour and a half to cook.

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How to Make Courteney Cox’s Baked Chicken

We know, we know: Cooking a whole chicken feels like a tall order. But this one is basically impossible to screw up. What makes this recipe such a cinch to pull off is that it leans on nothing but dried herbs, salt and the chicken’s natural juices for flavor. A stint in the oven is all the bird needs to turn juicy and tender on the inside and crisp and browned on the outside. (P.S.: If you want the skin extra crispy, add a bit of baking powder to the kosher salt before sprinkling both onto the bird, then let it sit in the fridge overnight before baking.)

Here’s what you’ll need to make Courteney Cox’s baked chicken at home:

Ingredients

  • One 4-pound whole chicken
  • Olive oil cooking spray
  • Kosher salt
  • Herbs de Provence*
  • 3 to 4 leeks

Step 1: Preheat the oven to 425°F. Place the chicken on a baking sheet or roasting pan. Starting breast side down, cover the entire chicken with olive oil cooking spray. Then, generously sprinkle it with kosher salt and herbs de Provence. Repeat on both sides of the chicken and breast side up.

Step 2: Bake the chicken for 25 minutes. While it’s baking, thinly slice, soak and rinse the leeks.

Step 3: After the 25 minutes are up, turn the heat down to 350°F and cook for 10 more minutes. Then, add the leeks to the pan all around the chicken and bake for 30 to 35 minutes more.

Step 4: After 40 minutes have passed, insert a thermometer into the thickest part of the thigh without touching the bone. Once it reads 165°F, the chicken is done. Let it sit for 5 to 10 minutes before slicing.

*A blend of marjoram, rosemary, thyme, oregano and summer savory, which you can typicallyl find in the spice section of the grocery store.

Ready to eat? Here are a few sides we’d serve with Courteney Cox’s baked chicken.



a bowl of food


© Sarah Copeland/Chronicle Books


Image credit: Sarah Copeland/Chronicle Books

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Crisp, tender chicken, meet soul-warming Arborio rice. It’s extra decadent and flavorful, thanks to butter, Parmesan cheese and a generous glug of dry white wine.

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a plate of food with a fork and knife


© Erin McDowell


Image credit: Erin McDowell

Since the chicken’s flavor mostly comes from herbs de Provence, why not up the French ante by serving this summery side? After all, zucchini, tomatoes and summer squash are at peak deliciousness right now.

Get the recipe



a plate of food on a table


© Robert Bredvad/The Secret Ingredient Cookbook


Image credit: Robert Bredvad/The Secret Ingredient Cookbook

It’s just the crisp, refreshing side to serve alfresco with an impeccably baked bird. Instead of eggs, the dressing’s creaminess is all thanks to avocado.

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a bowl of food on a plate


© Erin McDowell


Image credit: Erin McDowell

Tender couscous + harissa vinaigrette + crunchy almonds + fresh mint = the most well-rounded side dish of all time. Add a dollop of cool, tangy yogurt and it’s a meal all its own (though we can also see piling a toasted pita high with both the couscous and shredded baked chicken).

Get the recipe



a bowl of food on a plate


© Photo: Liz Andrew/Styling: Erin McDowell


Image credit: Photo: Liz Andrew/Styling: Erin McDowell

This cold soup is similar to the baked chicken in that the recipe leans on nothing but the essentials: in-season produce, fresh herbs, salt and pepper.

Get the recipe

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