The most frequent main dish on holiday tables is whole chicken cooked in the oven. The meat of this bird has a low fat content, it is low in calories and at the same time has a high level of nutrition. Despite the fact that cooking chicken is easy and simple, in order for it to turn out to be both juicy, evenly baked and with a crispy fried crust on top, certain skills and a “crown” cooking recipe are required.
Choosing the right carcass and utensils
Remember, the ideal chicken carcass must have certain parameters:
- Don't be frozen. It is best to buy a bird in the market from private traders. If this is not possible, chilled chickens from poultry farms are sold in supermarkets;
- Weight chicken should be 1000 - 1500g. The low weight of the carcass means that the bird is relatively young and therefore its meat is softer and more tender;
- The color of the skin is pale pink or slightly yellowish, the tissues are elastic. Bluish, skinny birds will not fit even in broth;
- The color of the fat is yellow, the smell from it and the carcass should be pleasant and slightly sweet.
As for the choice of containers, any dishes are suitable for cooking whole chicken in the oven:
- cast iron "duckling",
- ceramic baking dish,
- metal baking sheets that come with stoves and ovens,
- special foil forms for baking in the oven,
- sleeve placed on a baking sheet, or a baking bag.
Each hostess herself chooses what is more convenient for her to cook in. But, in cast iron "ducklings" or frying pans, and ceramic forms, chicken meat will cook better. Chicken baked in a bag, sleeve, foil form or simply wrapped in several layers of foil will be tender and fried both on the outside and near the bones. The juice accumulated during cooking can be used as an independent sauce or the basis for a more complex recipe. Opened a few minutes before the end of cooking, the carcass will be covered with a uniform crispy golden crust.
In dishes made of thin metal, the meat will burn more likely and will be raw in some places.
How much and at what temperature to cook
Speaking about how long it takes to cook a whole chicken carcass, it is worth considering its weight. Professional chefs put in 20 minutes for every 400 g of meat. Based on this, 1.5 kg of chicken will be ready in about 60 minutes. Also, culinary masters advise baking wings, legs and breast separately - each of these parts requires a certain time, temperature and cooking method.
In order not to get an overdried or even worse burnt dish at the exit, it is worth observing a certain temperature regime. The whole chicken in the oven in foil or a sleeve will be cooked with the fewest calories - at 170 degrees. The carcass in a ceramic or cast iron form is cooked at 180 - 200 degrees.
Experienced housewives recommend initially warming up the oven to the maximum temperature and a few minutes after loading the dish, reduce it to 170-180 degrees. This trick will form on the surface chicken breast, legs and wings of everyone's favorite crispy crust. It is important to remember that in order to get a fragrant and tasty dish, chicken should be loaded for baking only in a preheated oven.
Such an important detail as a marinade
Properly selected marinade is an integral element of the process of preparing a truly tasty and memorable dish.
- Mustard honey. This recipe is one of the most common and loved by many marinade cooks. To prepare it, you will need honey and mustard (2: 1), a little vegetable oil and a few garlic cloves. With a mixture of honey, mustard, oil and crushed garlic, lubricate the chicken inside and out. Marinating time - 3 hours, calorie content - 70 Kcal per 100 g.
- Honey garlic. A mixture of honey and crushed garlic will bake a crispy crust. Pickling time depends on the size of the bird - from 30 to 90 minutes, calorie content 60 Kcal per 100 g.
- Wine. This marinade will give a truly piquant taste and spicy aroma to oven-baked chicken in a sleeve or bag. To prepare it, you need 200 ml of red dessert wine, 100 grams of prunes, one onion and a pinch of salt. The washed and dried chicken is placed in a deep bowl and poured with wine, into which onions and prunes are pre-cut, salt is added. The carcass should be marinated for at least five hours in a necessarily cold place. The calorie content of such a marinade is 60 Kcal per 100 g.
Grilled whole chicken carcass
This cooking method will allow the crust to bake on the entire surface of the carcass. It is important not to forget to place a container under the grate to collect juice, which will certainly stand out during the cooking process. They will need to grease the roasted chicken every 20 minutes.
Ingredients:
- whole carcass - 1.5 - 2.5 kg,
- olive oil - 2 tablespoons,
- garlic - 3 cloves,
- a mixture of seasonings and salt - to taste.
Before placing the chicken on the grill, the washed and wiped carcass should be rubbed with crushed garlic mixed with oil, and left for 2-3 hours in a cool place. After that, the bird on the grate is sent to the oven preheated to the maximum temperature. After 15 minutes, the temperature should be reduced to 180-190 degrees and bake in this mode for another 40 minutes. If the weight of the bird is more than 2 kg, the cooking time is increased by 30 minutes.
Cooking Chicken with Potatoes
It is best to bake chicken with potatoes in the oven in a ceramic, cast-iron form or bag (sleeve). The juice formed during the preparation of meat will soak the potatoes and make them incredibly tasty, and instead of one dish, the output will be two - meat and vegetable garnish. In addition to potatoes with chicken, vegetables such as zucchini, mushrooms, sweet potatoes can be baked in the oven. bell pepper, onions and carrots.
Ingredients:
- whole carcass - 1.5 kg,
- potatoes - 7-8 pcs.,
- mustard - 1 tbsp. l.,
- vegetable oil - 1 tbsp. l.,
- honey - 2 tbsp. l.,
- seasoning mix for potatoes - to taste,
- salt - to taste.
To prepare chicken with potatoes, the carcass is coated with mustard-honey marinade, the preparation method of which is indicated above. After the 3 hours necessary for marinating, the chicken is laid out in a mold and covered on all sides with sliced \u200b\u200band potatoes sprinkled with spices. In the same way, put all the ingredients in a bag or sleeve. The cooking time for this dish is 60 minutes.
There are many ways to cook a whole chicken in the oven, the main thing is to take a responsible approach to the choice of ingredients, the method and process of cooking. After all, a dish that is prepared with love will always be tasty and successful.
Delicate taste chicken meat will emphasize nothing more than baking in the sleeve. A common mistake when roasting a whole chicken is a dry breast and burnt wings. This can be avoided by using a heatproof oven bag. It will allow the chicken to bake evenly and juicy.
Before baking the chicken in the sleeve, there is no need to soak the bird in vinegar, kefir, mayonnaise or other common marinades. Cooking sleeve allows meat to be cooked in own juice and keep it 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 recipe up my sleeve
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 sleeve.
Defrost the chicken room temperature. If it's chilled, start cooking right away. Rinse the carcass under running water inside and out, pat dry with paper towels and set aside.
Melt in a saucepan butter(or put cold sour cream in a cup), add salt and spices to it. Rub the prepared chicken mixture inside and out. Tie the legs and wings together with string to make the chicken look more compact and tidy when cooked. Put the carcass in the cooking sleeve. Optionally, vegetables can be added to the bag - coarsely chopped potatoes, carrots, fresh peppers, cherry tomatoes, zucchini, etc. They feed on chicken juice and become delicious side dish to your chicken.
Place the chicken breast bag down on a baking sheet, in a ceramic or glass baking dish and place in a cold oven (no need to preheat it, it will gradually heat the dishes). 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 is browned. Leave in the oven for another 10-15 minutes.
You can check the readiness of the meat with a knife: pierce it. The juice is clear and the meat is soft - the dish is ready
Today's menu - baked chicken in the sleeve a la grill. I will tell you how to cook very tender and juicy meat, achieve golden brown and the breathtaking aroma of the very beloved chicken that is spinning in the store on a spit and with its very appearance causes an unbridled appetite.
Everything will work out, even if you do not have a special blower, air grill or skewer. No special coasters, cans or bottles. The only thing you need is a roasting sleeve, a large chicken, spices and a special marinade of sour cream and mustard. Well, the oven, of course.
A few words about choosing a bird for roasting. In order for the grilled chicken in the sleeve to be tasty and soft, be sure to take a young bird, no older than 6-7 months. It’s good if it is rustic, but an ordinary store will do. An old chicken baked in an oven in a sleeve, even if it languishes for hours in its own juice, will still turn out dry and tough. Therefore, take a young, preferably chilled bird, without foreign odors, of a pleasant pinkish color. The optimal weight is about 2 kilograms, with dense skin without breaks and damage.
Ingredients
- chicken 2 kg
- sour cream 100 ml
- mustard 2 tsp
- salt 1 tbsp. l. under the knife
- turmeric 0.5 tsp
- mixture ground peppers 3 chips
- garlic 1 tooth
- seasoning for chicken 1 tsp.
How to bake chicken in the sleeve in the oven
As you can see, the chicken in the sleeve, baked in home oven Nothing worse than store bought. Marinated in sour cream, mustard and spices, it is very juicy and tender, easily broken by hands. And the crust is just delicious, ruddy and golden.
I usually serve chicken with marinated tomatoes and other pickles, no elaborate garnish. You can complement the dish with rice or potatoes, fresh salad or sliced vegetables, whichever you prefer.
If you need not complicated recipe whole chicken with a crust in the oven, then use a special sleeve or a baking bag for this.
Whole chicken is a very simple and incredibly effective dish for holiday table.
It will also be good cold the next day, if suddenly you don’t eat everything.
Cooking in the cooking sleeve does not release the juices from the chicken, and the meat is tender and juicy, even if it is slightly overcooked in the oven.
10-15 minutes before the end of the baking time, the sleeve can be cut so that the bird's crust becomes more ruddy and crispy.
Meat juice from the sleeve will also come in handy. You can cook on it delicious sauce to the dish.
A big advantage of cooking chicken dishes in the sleeve is that after cooking you do not need to wash the baking sheet.
By the way, the chicken sleeve should be sent to the oven only 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 photo
How to Marinate Chicken 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 are the most popular marinades for oven-baked chicken?
1. According to 2 tbsp. spoons soy sauce and liquid honey, 3 tbsp. tablespoons of vegetable oil, a pinch of dried basil and coriander, ground black pepper to taste.
2. Three art. spoons lemon juice, 1 tbsp. a spoonful of mustard seeds, 4 tbsp. tablespoons of olive oil, a little provencal herbs and black ground pepper.
3. 0.5 liters of 1% kefir, 2 tbsp. spoons of mustard, 4 tbsp. spoons of rast. oil, 4-5 cloves of garlic, a pinch of basil and black pepper.
4. According to 3 tbsp. tablespoons of sesame oil and liquid honey, chopped ginger root (about 3-4 cm), 5 tbsp. spoons of soy sauce, 5 cloves of garlic, salt, 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 whole chicken in the oven in the 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 cook delicious 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 pat dry.
3. Rub the oil mixture inside and out. Leave to marinate for at least 1-2 hours, preferably overnight in the refrigerator.
4. Tie the legs and wings together to keep a nice shape when serving.
5. Put the chicken in the sleeve and then in the baking dish, poke holes to release the steam.
6. Bake in an oven preheated to 180 degrees for 1 hour.
7. After 45 minutes, the sleeve can be carefully cut from the top and bake the chicken in such a way that it is browned.
Stuffed whole chicken in the oven
Before us raw chicken 2 kg, cook in a sleeve in the oven, which is not at all difficult if there is a delicious recipe.
Ingredients:
- 1 chicken
- 3-4 apples
- 150 g prunes
- 100 g almonds
- olive oil
- 3 garlic cloves
- salt pepper
- mayonnaise
Recipe stuffed chicken in the sleeve for baking:
1. Grate the garlic, mix with salt, olive oil and pepper and coat the chicken with the resulting sauce. Put in the refrigerator for half an hour.
2. Cut the apples fairly large with the skin on.
3. Rinse prunes and scald with boiling water, drain and dry.
4. Mix with chopped nuts, stuff the belly of the chicken, sew or fasten the opening with toothpicks.
6. Spread the bird with mayonnaise to get a nice, golden crust.
5. Put the stuffed chicken in the sleeve, tie it on the other side too and make a few punctures with a knife so that the air comes out during cooking.
6. Bake in the oven for 1 hour 20 minutes at 180 degrees.
How can you stuff a chicken
1. Any mushrooms with onions, cheese.
2. Half-cooked rice 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 option - with chicken liver.
5. Half cooked potatoes with spices or other vegetables.
Juicy chicken tobacco in the 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 it. Cut completely along the breast and beat lightly with a mallet. The thighs can be additionally pricked with a fork in several places.
2. Peel and finely chop the garlic cloves.
3. Make small cuts in several places and stuff minced garlic into them.
4. Coat with adjika, salt and pepper and put under oppression for 30-40 minutes,
5. Transfer the chicken tobacco to the roasting sleeve, fastening on both sides, prick several times.
6. Put in the oven, preheated to 180 degrees and bake for 1 hour and 20 minutes.
Chicken in the 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.
- Bulgarian pepper - 2 pcs.
- tomatoes -2-3 pcs.
- garlic - 4 cloves
- spices for chicken
- ground cumin
- salt - to taste
How to bake chicken with a sleeve with potatoes:
1. Rinse the bird, salt and rub with spices and grated garlic. It is very tasty with zira, but it is not sold ground, you will have to grind it yourself, for example, in a coffee grinder. Leave overnight in the refrigerator or marinate for at least 3-4 hours.
2. Peel and cut the eggplant, and Bell pepper large cubes and a little salt. Cut potatoes smaller than vegetables.
3. Cut the tomatoes in half and stuff the belly of the chicken with them.
4. Put the vegetables in the sleeve, put the chicken on them, tie the sleeve, pin it and put it on a baking sheet or in a dish.
5. Put the roast in the oven, heated to 180 degrees for 1 hour, if the chicken weighs about 1.5 kg, add 10-15 minutes to the cooking time.
For a fried crust, cut the sleeve on top 15-20 minutes before the end of baking and continue cooking.
In the modern world, many people get very tired from work, face lack of time and other difficulties. Someone is just simply too lazy to cook and wants to make their life easier different ways. We offer you recipes for cooking chicken in a sleeve in the oven - these are wonderful, delicious dishes, for which you do not need a lot of strength and energy.
Roasting sleeves appeared on the consumer market not so long ago, but they have already firmly entered almost every home and are loved by so many. All thanks to ease of use, low cost and great taste manufactured meals.
The main advantage of this accessory over foil is that the products are practically hermetically sealed and cooked in their own juice. As a result, they are much better preserved. useful material ingredients, the taste is very rich and deep.
In polyethylene, you can cook any parts of the chicken carcass, vary the ingredients. It is most popular to combine poultry with vegetables, mushrooms.
Important: when cutting off the required length of the sleeve, take into account the reserves of 10-15 centimeters for tying the edges of the package. Do not pierce the resulting bag, make cuts in it.
How long to bake chicken in the sleeve?
It all depends on the volume of filling of the polyethylene accessory - if it is drumsticks, wings, fillet - the average baking time will be reduced to 40-50 minutes. If you cook a whole bird carcass, then at least one and a half hours.
Spicy chicken tobacco.
To make the chicken soft, juicy - opt for a fresh carcass of a broiler chicken that has not been frozen. For cooking you will need:
- Broiler chicken - 1 carcass;
- Garlic - 1 head;
- Vegetable oil;
- Salt;
- Special spices "for chicken tobacco".
Wash the chicken thoroughly, make an incision along the breast, several incisions in the skin. Place the chopped garlic into the holes.
Mix seasoning with vegetable oil(1-2 tablespoons), rub the carcass with the resulting mixture.
Carefully place the chick in the packing bag. fasten the ends of the bag with clips. Put the chicken package on a baking sheet, cook at 180 degrees for about an hour and a half. 
Chicken legs in vegetables.
Meat cooked with vegetables has a pleasant taste and aroma, and the digestive tract is easier to cope with the process of digestion.
This dish can be safely attributed to the diet, due to the low fat content. We tell you how to cook chicken in a sleeve in the oven step by step.
- Chicken drumsticks - 6 pieces;
- Potatoes - 6 pieces;
- Zucchini - 1 pc.;
- Carrots - 1 pc.;
- Bulgarian pepper - 2 pcs.;
- Fat-free sour cream - 1 cup;
- Salt, spices.
Step 1. Beat sour cream with salt and spices. Peel all vegetables from the skin, cut into half-circles.
Step 2. Mix one half of the sauce with vegetables, grease the drumsticks with the other.
Step 3 Fold the vegetable part into the sleeve, put the legs on top of it. Carefully fasten the openings of the plastic bag with special fasteners.
Step 4. We put our workpiece on a baking sheet and put it in the oven for 50 minutes. Temperature regime - 200 degrees. 
Stuffed chicken with mushrooms and spices.
Stuffed poultry is an ideal option in which meat and garnish are cooked at the same time! Saves a lot of time and tastes amazing! We offer a recipe for chicken in the oven in a baking sleeve.
- Chicken - 1 carcass;
- Champignons - 400 gr.;
- Potato -3 pcs.;
- Onion - 1 pc.;
- Garlic - 2 cloves;
- Spices for chicken meat;
- Fresh parsley, dill, green onion;
- Mayonnaise - 4 tbsp. spoons;
- Butter - 50 gr.;
- Salt.
Rinse the kuru, especially the inside, dry it with paper towels.
Peel the potatoes, cut into small cubes and fry it until half cooked. By the time it is 10-12 minutes.
Fry finely chopped onion in a pan, then add sliced mushrooms, salt, spices to it.
Combine mushrooms, potatoes, finely chopped greens and ½ mayonnaise. Place the filling in the carcass, chop a hole with a wooden skewer or toothpicks.
Squeezed garlic, spices, salt, mix with the rest of the mayonnaise. Coat the carcass with this mixture, place it carefully in the special. package. Secure the ends of the bag with clips.
Cook the stuffed bird in an oven preheated to 180 degrees for about 1.5 hours. 
Baked legs in a cheese coat.
We all love dishes prepared with the addition of cheese. Thanks to this ingredient, the dishes have a delicate, mild taste. Next, we will talk about the preparation of a wonderful, fragrant dish. For this you will need:
- Chicken thighs - 6 pcs.;
- Cheese - 200 grams;
- Mayonnaise - 4-5 tbsp. spoons;
- head of garlic;
- Salt;
- Spices "Provencal herbs".
To prepare a cheese coat, you need to finely grate the cheese, mix it with mayonnaise, chopped garlic, salt, and spices.
Wash your thighs in cold water, remove excess skin. For a more intense piquant taste, you can make incisions in the skin, place pieces of garlic under it.
Coat the chicken with the cheese mixture, put it in the sleeve.
Bake at 180C for 45-50 minutes. 
Chicken fillet with zucchini in a delicate sour cream sauce.
This dish is perfect for those who are on a diet or healthy nutrition! Chicken fillet- meat containing the least amount of fat. Together with zucchini, fat-free sour cream and spices, you get the most delicious treat!
- Chicken breast - 700 grams;
- Zucchini - 2 pieces;
- Fat-free sour cream - 200 grams;
- Salt;
- Spices "herbs with garlic".
Rinse the fillet, cut into large cubes, mix in a deep bowl with sour cream, salt, spices. It is advisable to leave the meat to marinate for 1-2 hours.
Peel the zucchini, cut into cubes, similarly to chicken, salt.
We put all the products in a baking bag, bake in an oven heated to 180 degrees for 45 minutes. 
Important points.
When baking meat in a bag, remember that there will be no crispy golden brown. If you love it very much and want to get a delicious fried chicken, then 15-20 minutes before the end of cooking, cut the sleeve from above. So the dish will not lose its juiciness, and the bird will turn red.
When sintering a whole carcass, it is recommended to take a carcass of medium or small size. A large bird cooks much longer, this is fraught with the fact that while the internal parts reach readiness, the legs and wings can burn, and the meat will also turn out to be harsh.
Chilled chicken is best for cooking in the oven. Frozen poultry differs in taste, it is better to fry it in a pan or send it to soup.
If you are preparing a whole carcass for a festive table, you should worry about the aesthetic part. Choose a carcass without damage, with whole skin. Agree, a baked bird with a ruddy neat crust looks much more impressive.
Do not forget that marinated meat is much more tender and juicier. For chicken, marinades based on kefir, sour cream, and honey are best suited. honey marinade gives the most beautiful crust.
