One of the fastest, low-calorie and healthy dishes is chicken in a baking bag in the oven. To prepare this dish, you do not need excess fat, and thanks to the package, the meat is not dried, but remains juicy, tender, well-saturated with marinade. In addition, the chicken is obtained with a uniform crisp and looks very appetizing.

Proper preparation of chicken for baking

For baking in the sleeve, it is best to buy a homemade chicken or from a trusted manufacturer.

Choose young and fresh chicken (not frozen). It should not have a foreign smell.

Before baking the chicken, you need to tie the legs so that they do not puff in different directions. So the dish will look more aesthetically pleasing and appetizing.

Note to the hostesses: before proceeding with the preparation of the dish, the chicken needs to be well processed - pluck out the remaining feathers, thoroughly rinse and dry. Wet chicken meat is poorly saturated with salt and will not give a uniform golden crust. Then you need to cut off the tip of the tail and excess fat on the stomach with a sharp knife.

Secrets and subtleties of cooking chicken in the sleeve

Many young housewives are faced with the problem of cooking chicken. It is very difficult to choose the right temperature regime, so that the whole carcass is baked evenly. In this case, it is best to bake the chicken in a bag.

 

Chicken is perfect with vegetables like eggplant or zucchini. If the chicken carcass is dry and completely free of fat, then we cook it in Provencal herbs with vegetables, the result will be amazing!

A very tasty chicken is obtained if baked with potatoes and onions. In this case, it is better to do without zucchini and tomatoes, otherwise the potatoes will become sour.

If you don’t get a golden crust, then at the end of cooking you need to carefully cut the bag and grease the carcass with soy sauce with honey. Then again send to the oven for 15 minutes.

If there is very little time left to cook, then you can cook the chicken slices in a bag for baking. The meat, cut into pieces, cooks much faster, and the cheese will give it a spicy taste and aroma.

Very tender, aromatic and soft chicken is obtained with the addition of apples and garlic.

How to cook whole chicken

It takes three hours to prepare this dish - one and a half hours for the marinade and a little more than an hour for baking.

Ingredients:

  • Chicken carcass 1.5 kg.
  • Salt, ground black pepper.
  • Adjika.
  • Honey.
  • Soy sauce.

Cooking:

  • Wash the chicken well, cut off excess fat. To dry.
  • Rub thoroughly with salt, pepper and adjika.
  • Leave to marinate for an hour and a half.
  • We tie the chicken legs and place them in the baking sleeve so that the seam is on top. The remaining marinade is also poured into the sleeve.
  • Tie the bag carefully. Juice should not leak, otherwise the chicken will turn out dry.
  • On top we pierce the bag in several places with a sharp toothpick. This is necessary so that when heated, the package does not inflate much.
  • Place the chicken on a baking sheet and send it to the middle shelf in a preheated oven.
  • Bake for an hour and a half. First, set the temperature to 200 degrees, and after 15 minutes, reduce to 170.
  • At the end of cooking, cut the bag with scissors, grease the chicken with soy sauce and honey and bake another 15 minutes. Sugar is well caramelized and forms a ruddy, crispy crust.
  • We take the finished chicken out of the bag, put it on the dish and serve it to the table.
  • The liquid remaining in the bag can be poured into a jar and refrigerated. Later, chicken fat can be added to pilaf or for cooking other dishes.

How to cook chicken with potatoes

A dish prepared according to this recipe will completely replace a full dinner for the whole family. Chicken with potatoes will appeal to everyone. In this case, the hostess will not have to wash a mountain of dirty dishes and spend time standing by the stove.

 

It turns out very tasty chicken and potatoes in sour cream sauce.

For this we need:

  • 1.5 kg of chicken (chicken, drumstick or breast).
  • Bell pepper.
  • Six potatoes.
  • One carrot.
  • One large onion.
  • Three hundred grams of low-fat sour cream.
  • Salt, black pepper, spices or herbs.
  • Three cloves of garlic.

Stages of preparation:

  • Carefully wash and dry the chicken meat.
  • For the sauce, mix sour cream, spices and garlic passed through a press.
  • Cut the vegetables into thin slices and mix with a portion of the sauce.
  • The remaining sauce is thoroughly greased with chicken meat.
  • Put vegetables and chicken in a sleeve. Tie the bag carefully. With a sharp toothpick we make three punctures at the top so that the excess steam comes out.
  • We put the bag on a baking sheet and send it to the oven heated to 200 degrees for an hour.
  • The finished dish is served hot.

Stuffed Chicken in a Roasting Sleeve

This simple recipe is perfect for a festive table and in case of unexpected guests. Stuffed poultry cooks very quickly, and looks solemn and appetizing. Lemon and mint will add freshness to the dish, and zucchini - tenderness.

To prepare stuffed chicken in a sleeve we need:

  • Large chicken approximately 2 kg.
  • One medium squash.
  • Two hundred grams of parmesan cheese.
  • One lemon.
  • A few leaves of mint.
  • 50 gr Sweet almonds.
  • A tablespoon of mustard.
  • A teaspoon of salt.

Cooking:

  • Rinse and dry the chicken.
  • In a blender, grind parmesan, almonds and mint until smooth.
  • Washed and dried zucchini rub on a coarse grater.
  • On a fine grater, gently rub the peel of the lemon.
  • Mix grated zucchini with lemon zest and cheese crumbs.
  • Getting to stuffing. To do this, using a knife, carefully raise the skin on the breast and push the mixture under it. This should be done slowly so that the skin does not tear.
  • The remaining lemon is cut in half and spread inside the carcass.
  • We knit the legs with a thread.
  • Grease the chicken with mustard, salt.
  • Carefully put the chicken in the baking sleeve, carefully knit it and make five thin punctures on top.
  • We put in the oven preheated to 200 degrees for an hour and a half.
  • We leave the finished bird in the switched off oven for another half hour, so that it is well infused and saturated with aromatic juice.

The chicken cooked according to this recipe will satisfy the taste of even the most capricious gourmets.

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