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:
- 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.