The main advantage of the dish is the absence of the need to add fat during cooking. The chicken is baked in its own juice, soaking all other ingredients with it, while remaining juicy, soft and low in calories. But even here there are subtleties and secrets - you need to know exactly how long to bake the chicken in the sleeve, how to marinate and stuff it.

How to bake chicken in a sleeve

To make a truly tasty dish, you need to decide whether the bird will be cooked whole or in pieces, and what vegetables or cereals will complement it. There are several secrets to roasting poultry, for example:

• think about the composition of vegetables. If you choose eggplants or tomatoes, the dish will turn out very juicy. The bird will be stewed with vegetable juice, but you should not expect a golden brown crust.
• add peppers, tomatoes, eggplants or mushrooms to an already prepared dish.
• When baking potatoes with poultry, consider the cooking time for each product. It’s better to cut the carcass into portions, so the chicken in the sleeve in the oven with potatoes will cook faster.
• The main condition is to hermetically seal and tie the sleeve.

Chicken with potatoes in the oven in the sleeve

The classic roast recipe calls for vegetables (onions, carrots) and whole or chopped poultry. You can add bell peppers, pumpkin, eggplants, zucchini, but this should be done at the very end of baking. If you don’t have a whole carcass at home, replace it with thighs. Adding sour cream is a controversial issue, a matter of taste, but with it, chicken in a sleeve in the oven will be more satisfying.

Ingredients:

• chicken thighs – 800 g;
• potatoes – 6 pcs.;
• sour cream – 300 g;
• salt, spices, bay leaf - to taste;
• onions – 2 pcs.;
• carrot – 1 pc.

Cooking method:

1. Prepare the sauce - mix sour cream with salt and spices.
2. Peel the potatoes and cut them into large pieces or slices.
3. Wash the thighs and dry them. If the chicken with potatoes in the baking sleeve will be cooked whole, then select a medium-sized carcass so that it is baked.
4. Divide the sauce in half between two containers. Marinate the potatoes and chicken separately.
5. Place the meat and potatoes at the bottom of the bag, add the remaining sauce, and add a bay leaf. Bake for an hour in the oven at a temperature of 190-200 C. 5 minutes before turning off, pierce the film so that a crust forms on the food.

Chicken with vegetables in the sleeve

A spectacular, amazingly tasty homemade dish that is perfect for a holiday table. The chicken is baked whole, soaked in the aroma of the ingredients, and becomes juicy and rosy. Vegetable filling is served as a side dish. In order for the chicken with vegetables in the sleeve to bake well in the oven, choose a small carcass and do not cut the filling too finely.

Ingredients:

• bell pepper – 2 pcs.;
• carrots – 2 pcs.;
• broiler – 1300 g;
• onions – 2 pcs.;
• garlic – 4 cloves;
• zucchini – 400 g;
• butter – 100 g;
• lemon zest, seasonings - a pinch.

Cooking method:

1. Melt the butter, add salt, spices, chopped garlic, lemon zest, stir well.
2. Peel all vegetables and cut into equal slices.
3. Wash the carcass, thoroughly clean the insides, and dry on a paper towel.
4. Lubricate it inside and out with aromatic sauce, leave a little for vegetables.
5. Tie one side of the sleeve, place half of the filling, chicken breast side up, and lay out the remaining ingredients. Tie the other end well, leaving some space.
6. Bake the chicken at a temperature of 190-210C for 70-80 minutes.

Chicken with rice in the sleeve

A wonderful dish that is sure to add variety to your daily diet. In addition, chicken with rice in a baking sleeve is prepared with maximum savings of the housewife’s time and effort: you only need to prepare the ingredients, put them in a bag, bake, lay out and serve. The kitchen, oven and baking sheet will remain clean, and this time can be devoted to other matters.

Ingredients:

• long rice – 200 g;
• chicken carcass – 900 g;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• turmeric, paprika – 1 tsp;
• water – 200 ml.

Cooking method:

1. Wash and soak the rice in advance. To do this, pour a glass of boiling water over clean cereal for 60 minutes.
2. Chop the carcass into portions, season with spices, salt, turmeric and paprika for color. Marinate for 30 minutes.
3. Peel the vegetables and cut them into cubes.
4. Place chicken, vegetables, and rice at the bottom of the bag. Season everything with salt and mix.
5. Pour a glass of warm water, tie the other end, leaving some space.
6. Bake the dish in the oven at 180C for 40-50 minutes.

Chicken in a sleeve with apples

Fragrant, tender chicken meat is soaked in apple juice, the smell and slight sourness of lemon and fragrant herbs. It is better to prepare the dish from sweet and sour varieties of apples and use rosemary, Provençal herbs, and nutmeg. Serve buckwheat, potatoes, rice or vegetables as a side dish. At the last stage of baking, 8-10 minutes before, cut the bag so that the chicken with apples in the sleeve is browned.

Ingredients:

• broiler (1.2-1.5 kg) – 1 pc.;
• apples – 4-5 pcs.;
• lemon – 1 pc.;
• vegetable oil – 50 ml;
• spices - to taste.

Cooking method:

1. Wash the chicken carcass thoroughly inside and out and dry.
2. Squeeze the juice of half a lemon, add spices, salt, oil, and grind the mixture well.
3. Rub the carcass with lemon dressing.
4. Peel the apples, cut them into quarters, remove the seeds. Stuff the carcass with them. Close the hole with half a lemon and secure with toothpicks.
5. Place the chicken in the bottom of the roasting bag, tying it well at both ends but leaving some space.
6. Bake in the oven for 60-80 minutes until cooked through, cutting the bag 5 minutes before turning off to allow the bird to brown.

Marinade for chicken in the sleeve

If you ask a good chef how to cook chicken in the oven in a sleeve so that it is amazingly tasty, he will definitely recommend marinating it. Pay attention to 5 proven, universal methods:

• wine. Mix a little sweet mustard and apple cider vinegar, dilute with white wine. Add a little salt and oil. Chicken in the oven in the sleeve turns out surprisingly tender, with a spicy taste;
• citric. Mix the juice of half a lemon with olive oil. Add some ground pepper and salt. This is a great fillet marinade recipe;
• spicy chinese. This dressing is made from grated ginger and soy sauce. Add chopped garlic and oil to the mixture to taste;
• honey This popular wing marinade is also great when you need to cook your chicken upside down. Take melted honey, mix with soy sauce and oil. Add any spices, mix the chicken marinade in the sleeve;
• original. Pour a glass of kefir, add a few chopped cloves of garlic, lemon juice, finely chopped onion, salt and a drop of Tobasco sauce. The recipe is suitable for baking, frying the bird whole or in pieces.

Video: chicken baked in a sleeve

If you need a simple recipe for whole chicken in the oven with a crust, then use a special sleeve or baking bag for this.

A whole chicken is a very simple and incredibly impressive dish for the holiday table.

It will be good cold the next day, if suddenly you don’t eat it all.

Cooking in a culinary sleeve does not release the juices from the chicken, and the meat turns out soft and juicy, even if it is left in the oven for a little while.

10-15 minutes before the end of the baking time, the sleeve can be cut so that the crust of the bird becomes more ruddy and crispy.

Meat juice from the sleeve will also come in handy. You can use it to prepare a delicious sauce for your dish.

A big advantage of cooking chicken dishes in a sleeve is that you don’t need to wash the pan after cooking.

By the way, the chicken sleeve should only go into the oven on a cold baking sheet.

If you place it on a hot one that was in the oven during heating, it will melt.

Chicken in the sleeve in the oven recipe with photos

How to marinate chicken for baking in the oven

In order for the chicken baked in the sleeve to be very tender, juicy and tasty, it must first be marinated.

What marinades are most popular for cooking chicken in the oven?

1. 2 tbsp. spoons of soy sauce and liquid honey, 3 tbsp. spoons of vegetable oil, a pinch of dried basil and coriander, ground black pepper to taste.

2. Three tbsp. spoons of lemon juice, 1 tbsp. spoon of mustard beans, 4 tbsp. spoons of olive oil, a little Provençal herbs and ground black pepper.

3. 0.5 liters of 1% kefir, 2 tbsp. spoons of mustard, 4 tbsp. spoons of plant oil, 4-5 cloves of garlic, a pinch of basil and ground black pepper.

4. 3 tbsp. spoons of sesame oil and liquid honey, chopped ginger root (about 3-4 cm), 5 tbsp. spoons of soy sauce, 5 cloves of garlic, salt and pepper to taste.

5. 3 tbsp. l. corn oil, 4 cloves of garlic, 0.5 tsp. paprika, 1 tsp. curry, 0.25 tsp. ground nutmeg, salt and pepper.

You can simply coat the bird with mayonnaise before cooking and put it in a baking sleeve.

How to deliciously bake a whole chicken in the oven in a sleeve

Ingredients:

• whole gutted chicken - 1.5 kg
• 50 g butter
• 1 tablespoon chicken seasoning
• 0.5 teaspoon freshly ground black pepper
• 1 teaspoon salt

How to deliciously cook chicken in the oven in the sleeve:

1. Melt the butter and prepare the marinade by mixing it with salt and spices.

2. Wash the chicken with water and dry.

3. Rub the oil mixture outside and inside. Leave to marinate for at least 1-2 hours, preferably overnight in the refrigerator.

4. Tie the legs and wings together to maintain a beautiful shape when serving.

5. Place the chicken in a sleeve and then in a baking dish, making holes to allow steam to escape.

6. Bake in an oven preheated to 180 degrees for 1 hour.

7. After 45 minutes, you can carefully cut the sleeve from the top and finish baking the chicken until it is browned.

Stuffed whole chicken in the oven

Here we have 2 kg raw chicken, which is not at all difficult to cook in a sleeve in the oven if you have a tasty recipe.

Ingredients:

• 1 chicken
• 3-4 apples
• 150 g prunes
• 100 g almonds
• olive oil
• 3 cloves garlic
• salt pepper
• mayonnaise

Recipe for stuffed chicken in a baking sleeve:

1. Grate the garlic, mix with salt, olive oil and pepper and coat the chicken with the resulting sauce. Place in the refrigerator for half an hour.

2. Chop the apples quite coarsely, including the peel.

3. Rinse the prunes and scald with boiling water, drain and dry.

4. Mix with chopped nuts, stuff the chicken belly, sew up the hole or use toothpicks.

6. Spread the bird with mayonnaise to get a beautiful, golden brown crust.

5. Place the stuffed chicken in the sleeve, tie it on the other side too and make several punctures with a knife so that the air escapes during cooking.

6. Bake in the oven for 1 hour 20 minutes at 180 degrees.

How can you stuff chicken?

1. Any mushrooms with onions, cheese.

2. Rice cooked until half cooked with dried fruits (dried apricots, raisins, prunes) or apples.

3. Apples with the addition of almonds and prunes.

4. Buckwheat with onions and carrots, just with onions, a festive version - with chicken liver.

5. Half cooked potatoes with spices or other vegetables.

Juicy chicken tobacco in a sleeve in the oven

Ingredients:

• chicken up to 1.5 kg - 1 pc.
• garlic - 1 head
• adjika – 5 teaspoons
• sea ​​salt to taste
• ground black pepper

How to cook chicken in a sleeve in the oven:

1. Rinse the carcass thoroughly and dry. Cut completely along the breast and pound lightly with a mallet. The thighs can be additionally pricked with a fork in several places.

2. Peel the garlic cloves and chop finely.

3. Make small cuts in several places and stuff the chopped garlic into them.

4. Coat with adjika, salt and pepper and put under pressure for 30-40 minutes,

5. Transfer the tobacco chicken into a baking sleeve, securing it on both sides, and prick it several times.

6. Place in the oven preheated to 180 degrees and bake for 1 hour 20 minutes.

Chicken in a sleeve in the oven with potatoes and vegetables

You can use this recipe to cook chicken with any vegetables - potatoes, carrots, onions, zucchini, eggplant, zucchini, sweet peppers.

Ingredients:

• chicken - 1 pc.
• potatoes - 1 kg
• eggplant – 1-2 pcs.
• bell pepper - 2 pcs.
• tomatoes -2-3 pcs.
• garlic - 4 cloves
• spices for chicken
• ground cumin
• salt - to taste

How to bake chicken sleeve with potatoes:

1. Wash the bird, salt and rub with spices and grated garlic. It’s very tasty with cumin, but it’s not sold ground; you’ll have to grind it yourself, for example, in a coffee grinder. Leave in the refrigerator overnight or marinate for at least 3-4 hours.

2. Peel and cut the eggplants and bell peppers into large cubes and add a little salt. Cut the potatoes smaller than the vegetables.

3. Cut the tomatoes in half and stuff them into the chicken belly.

4. Place the vegetables in the sleeve, place the chicken on them, tie the sleeve, pin it and place it on a baking sheet or in a mold.

5. Place in the oven, preheated to 180 degrees, for 1 hour; if the chicken weighs about 1.5 kg, add 10-15 minutes to the cooking time.

For a crispy crust, cut the top of the sleeve 15-20 minutes before the end of baking and continue cooking.

The recipe for chicken in a sleeve in the oven is not complicated. At its core, it is not much different from any other. The cooking principle is the same: the chicken is processed, marinated in mayonnaise with garlic, and then baked. True, we will no longer do this on a baking sheet, but in a culinary sleeve. We will see (and feel through our sense of smell) how the chicken will be steamed with garlic during the process, which will improve its taste. Since our bird will be hermetically packaged in a sleeve, all the flavors will be absorbed into the carcass, the meat will become tasty and tender.

In this way, you can cook both a whole chicken and its parts - legs, legs, wings, fillets, etc.

Let's prepare the mixture for the marinade. Add mustard and squeezed garlic to the mayonnaise. Probably, many have already noticed how the taste of store-bought chicken has deteriorated. Our marinade is designed to minimize this drawback.

Let's process the chicken - oil it, wash it.

Salt the carcass outside and inside, sprinkle with seasonings. I usually use a ready-made universal seasoning for poultry and add some others - basil, suneli hops, oregano, marjoram.

Next, I coat the chicken with the mustard-mayonnaise mixture and leave it like that for marinating. It’s good if the chicken is marinated for several hours, but if there is no time, then let’s keep the bird in the marinade for at least half an hour.

Immediately before cooking, tie the legs together so that the chicken has a neater appearance and compact size.

We cut off the culinary sleeve of the required size (so that the bird fits) and pack our chicken. Pour some vegetable oil inside. We close the sleeve on both sides.

Place in a mold or on a baking sheet and bake in the oven at 180 degrees for 40 minutes. Very soon we will feel the unusually appetizing smell of spices and garlic.

If we plan to get a rosy and crispy chicken, then after 40 minutes we will open the sleeve and then continue baking open to form a crust. If for some reason we need a dietary option (without frying), then bake the chicken in a sleeve until cooked - 60-80 minutes.

Chicken baked in a sleeve in the oven is ready. It can be consumed both hot and cold. Of course, it is best to taste it immediately after cooking.

The delicate taste of chicken meat will be emphasized by nothing other than baking in the sleeve. A common mistake when frying a whole chicken is dry breasts and burnt wings. This can be avoided by using a heatproof oven bag. This will allow the chicken to bake evenly and juicily.

Before baking chicken in a sleeve, there is no need to soak the bird in vinegar, kefir, mayonnaise or other common marinades. The culinary sleeve allows the meat to cook in its own juices and preserve its natural delicate taste. The closed cooking method will not allow moisture to evaporate, and even the driest pieces will turn into a juicy, mouth-watering delicacy.

Chicken in the sleeve recipe

Ingredients: - 1.3–1.6 kg broiler chicken; - 50 g butter or sour cream; - 1 tbsp. spices: marjoram, turmeric, dill, etc. to taste; - 1 tsp. salt; - 0.5 tsp black pepper.

You will also need a heat-resistant baking bag.

Thaw the chicken at room temperature. If it is chilled, start cooking immediately. Rinse the carcass under running water inside and out, dry with paper towels and set aside.

Melt the butter in a saucepan (or put cold sour cream in a cup), add salt and spices. Rub the prepared mixture over the outside and inside of the chicken. Tie the legs and wings together with thread to make the chicken look more compact and neat after cooking. Place the carcass in the cooking sleeve. If desired, you can add vegetables to the bag - coarsely chopped potatoes, carrots, fresh peppers, cherry tomatoes, zucchini, etc. They will soak up the chicken juices and make a delicious side dish for your chicken.

Place the bag of chicken, breast side down, on a baking sheet in a ceramic or glass baking dish and place in a cold oven (no need to preheat it as it will gradually warm the dish). Set the temperature to 180°C and leave to bake for 20–25 minutes. Then the temperature must be reduced to 160°C. After 20 minutes, you need to cut the bag and push its edges to the sides so that the crust browns. Leave in the oven for another 10-15 minutes.

You can check the readiness of the meat using a knife: pierce it. The juice is clear and the meat is soft - the dish is ready

Every caring housewife wants her chicken dishes baked in the oven to be not only tasty, but also to retain the maximum amount of nutrients, and also remain juicy after heat treatment. Fortunately, there are many ways to achieve the desired result.

A couple of decades ago, cooks used foil to add juiciness to baked dishes. Over time, it was replaced by a more reliable device - the so-called baking sleeves, which are dense, heat-resistant plastic bags. Chicken baked in a sleeve turns out to be more juicy, aromatic and, most importantly, healthy and light (after all, during its preparation it is not at all necessary to add fat, since the dishes are cooked in its own juice, which is held in an airtight bag).

Chicken in the sleeve is a great addition to the family and holiday table. It can be safely served with any side dish, and can also be eaten as an independent dish. Cooking such chicken is a pleasure. The process does not take much time or hassle: just grease the carcass with spices, place it in a sleeve, tie the edges of the bag or clamp them with special clips included in the kit, and send it to the oven for further baking.

The cooking time will depend on the size of the pieces being baked. If you decide to cook a whole chicken (about 1.5 kg), then you need to keep it for about an hour and a half, but a chicken cut into small pieces will cook for no more than 45 minutes.

Preparation of products

Preparing products and equipment for chicken in your sleeve will also not take you much time. So what ingredients do we need? First of all, this is a chicken (or its parts) and a baking sleeve. It is better to purchase chicken chilled (not frozen) and cleaned of entrails. As for the sleeves, you can buy them in the same place as foil, cling film and parchment paper.

The sleeve has a rather impressive length, so it will have to be cut so that it includes the entire list of ingredients. In addition, do not forget to leave 10-15 centimeters on each side for tying the package. The edges of the sleeve can also be secured with clips or tied with wire.

After you have washed the chicken, dried it and treated it with spices, carefully place the carcass in a sleeve, trying not to damage its walls, place it on a flat baking sheet and place it in a preheated oven, piercing the bag on top in several places to allow steam to escape (bottom and sides You can’t pierce!) until done.

Chicken in the sleeve - the best recipes

Recipe 1: Juicy chicken tobacco in the sleeve

In order to prepare this dish, we will need a gutted whole chicken and a special seasoning for chicken tobacco, Maggi, which is sold in many grocery stores. It is not necessary to buy a baking sleeve, since it (along with the clamp) must be included with the seasoning. This simple but incredibly tasty dish can be served either on its own or with any side dish, but it is especially tasty when combined with hot, freshly prepared mashed potatoes!

Required ingredients:

- chicken 1.2-1.5 kg

— 1 package of Maggi for chicken tabaka

- optional 5-6 cloves of garlic

- 2-3 table. spoons of vegetable oil

Cooking method:

1. Rinse the chilled chicken, cut it along the breast with a knife and carefully pierce it in several places. Rub the carcass with seasoning (garlic if desired) in a large bowl and grease it with oil.

2. Carefully fold the chicken into the sleeve, close the edge with a special clip and pierce the top of the sleeve with a toothpick in 2-3 places (do not pierce it from the bottom so as not to lose juice during cooking).

3. Place the chicken on a baking sheet and bake it at 180 C for 80-90 minutes. That's the whole secret!

Recipe 2: Chicken in a sleeve with vegetables

To cook chicken in a sleeve with vegetables, feel free to experiment with any ingredients. Vegetables will add piquant flavors to the chicken, and, most importantly, will help the meat dish be more easily absorbed by the body. As a result, you will get a light, tasty, low-calorie, but very nutritious lunch.

Required ingredients:

- chicken 1.3-1.6 kg

— 800-900 gr. potatoes

- 300 gr. carrots

— 1-2 pcs. bell pepper

- 0.4 kg sour cream avg. fat content

- small zucchini

- salt, garlic to taste (can be replaced with spices and seasonings for chicken)

Cooking method:

1. Mix sour cream with spices (salt, garlic, pepper, etc.). Peel and cut all vegetables into slices. Mix two-thirds of the resulting sauce with chopped vegetables, brush the remaining sauce onto the chicken, which has been previously cleaned, washed and cut in several places.

2. Pack the carcass in a sleeve, cover it on all sides with vegetables and carefully tie the edges of the sleeve (or seal with special clips), pierce the bag at the top with a toothpick.

3. Place the chicken in the oven and bake at 200 C until cooked (about one hour). Sprinkle with fresh herbs before serving.

Recipe 3: Chicken in a sleeve with apples

Do you want to please your family with something unusual? Try cooking chicken in a sleeve with apples. The dish turns out to be very tender and tasty, and thanks to its bright taste, it can decorate any holiday table. And the chicken cooked this way looks simply amazing – it just begs to be put on a plate!

Required ingredients:

- chicken weighing 1.5-1.8 kg

- medium onion

- 3-4 cloves of garlic

- half a banana (ripe)

— 4-5 pcs. apples (large)

- 3 tbsp. spoons of red wine

- half a tea. spoons of salt

- soy sauce 1 table. spoon

- lemon juice 2 tablespoons. l.

- 2 table. l. not too thick honey

- herbs and any spices as desired

Cooking method:

1. Clean the chicken carcass, rinse and dry a little, be sure to cut in several places. Next, rub it with spices and salt inside and out.

2. Prepare the filling: core the apples and cut them into large slices. Cut the banana into circles, and the peeled onion into half rings (you can use rings). Mix the ingredients for the filling, season them with garlic passed through a press. Mix the filling, add salt, soy sauce and wine.

3. Stuff the chicken with the mixture and seal all the holes with toothpicks. Coat the top of the chicken with honey and place it in the sleeve. Pierce the top of the bag with a toothpick and carefully seal the edges of the device.

4. Place the chicken in the oven, preheated to 180 C, for 90 minutes. Take out the finished chicken, let it cool slightly and, carefully cutting the sleeve, sprinkle with lemon juice, sprinkle with herbs and place on a plate and serve.

Recipe 4: Chicken thighs in a sleeve with cheese

Chicken thighs (legs) can be prepared in different ways, just let your imagination run wild. And to make them more juicy, healthy and appetizing, it is best to bake them in a sleeve, seasoning them with all sorts of ingredients and spices - onions, herbs, garlic and, of course, your favorite cheese!

Ingredients required (for 6 servings):

- chicken thighs 1 kg

- 200 gr. hard cheese (any)

- 5-6 cloves of garlic

- universal seasoning with salt

- greens, ground pepper

Cooking method:

1. Rinse the cooled thighs, dry them a little, and place them in a deep bowl or basin.

2. Grate the cheese on a fine grater, pass the peeled garlic through a garlic press, add mayonnaise to the ingredients (by the way, you can mix it with sour cream in a 1:1 ratio), pepper and salty seasoning. Mix everything.

3. Rub the thighs with the resulting mixture and leave them in a cool place for 20-40 minutes, then pack them in a sleeve. Tie or clip the edges of the sleeve with clips and pierce the top with a toothpick.

4. Place the thighs on a baking sheet and place them in the oven, bake at 200 C for 40-45 minutes. Ten minutes before cooking, tear the sleeve so that the dish is covered with a golden brown crust. Before serving, sprinkle the dish with spicy herbs. Bon appetit!

1. Before baking the chicken in the sleeve, leave it in the marinade for 30-60 minutes so that it is thoroughly soaked. It is allowed to marinate the carcass directly in the sleeve if the marinade is not too liquid;

2. When cooking chicken in a sleeve, you should take into account that the finished dish will not have a golden brown crust. In order for the crust to appear, ten to fifteen minutes before the dish is ready, open the sleeve from above - the chicken will have time to brown without losing valuable juice. The dish will be crispy and juicy at the same time.