Fried chicken in the sleeve. Choosing the right carcass and utensils

A tasty and juicy meat treat, both for an ordinary family dinner and for a festive feast, will be a baked chicken in a sleeve. With this method of cooking, the bird is hermetically sealed and perfectly saturated with all the aromas of seasonings and spices. The meat always turns out tender, as it is cooked in its own juice. For housewives, it is also important that the use of a culinary sleeve eliminates the need to clean the baking sheet after baking.

You will need a minimum of products - chicken carcass and spices, and the result will be an appetizing, fragrant and very beautiful dish. In this way, you can cook not only a whole chicken, but also its individual parts (shins, thighs, legs, breast, wings).

Taste Info Second courses of poultry

Ingredients

• chicken carcass - 1.5-1.6 kg;
• mayonnaise - 120-130 ml;
• garlic - 6-7 cloves;
• table mustard - 2.5 tsp;
• salt - to your taste;
• seasoning for chicken - 2.5 tsp;
• Provencal (Italian) herbs - 0.5 tsp;
• vegetable oil - 50-60 ml.

How to cook a baked whole chicken in a sleeve in an oven with a crust

Start by preparing the marinade. Peel the garlic cloves, wash and pass through a press. Put mayonnaise and mustard in a bowl, add chopped garlic and mix everything well. Those who do not use mayonnaise can replace it with sour cream in this recipe.

Rinse the chicken carcass thoroughly under running water, process if necessary (remove the remains of feathers, excess fat, skin from the neck), dry with paper towels.

Mix the salt with the herbs de Provence and the chicken seasoning. Rub the mixture on the outside and inside of the chicken.

Now evenly coat the carcass on all sides with mayonnaise-mustard marinade and refrigerate. The longer the chicken marinates, the juicier, more tender and tastier it will turn out. But if you don’t have time at all, then hold the chicken in a cool place under the marinade for at least 30-40 minutes.

Before placing the carcass in the roasting sleeve, give it a compact and neat look by tying the legs together with a thread.

Cut off the required amount of the culinary sleeve, the bird should be located freely in it, and a margin should be left on the sides for reliable fastening. Carefully place the chicken in the sleeve, pour vegetable oil inside and fasten firmly on both sides with metal clips or threads.

Transfer the chicken in the sleeve to a baking sheet or baking dish, send it to the oven, heated to a temperature of 180 degrees. Soon the kitchen will be filled with very appetizing aromas of garlic and spices.

How much to bake a chicken in a sleeve depends on the size of the carcass. If its weight is up to 1.3-1.4 kg, 1 hour will be enough. Larger birds must be kept in the oven for at least 1.5 hours.

If you want to get chicken with a fried golden crust, then after 40 minutes from the start of baking, remove the baking sheet, cut and open the sleeve, and then cook in this form. For a dietary non-fried option, the bird should be baked in the sleeve until the very end (70-80 minutes).

Ready chicken is good both hot and cold.

Serve it to the table with fried potatoes or mashed potatoes, buckwheat porridge, light vegetable salad.

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Baked chicken with apples in the sleeve

Whole baked chicken in the oven in the sleeve can be cooked with a variety of fillings. It can be rice with dried fruits or apples, buckwheat or potatoes with mushrooms, they even stuff the bird with twisted pancakes with minced meat. It goes well with chicken stuffing nut, almond or by-products (chicken liver, lungs, hearts). Juicy and tasty chicken with vegetable or fruit filling (oranges, quince, pears, grapes, pineapples) will turn out.

Consider the simplest example of how to cook a stuffed chicken carcass in a sleeve with apples. Fruit for this recipe, be sure to take hard and sweet and sour varieties, for example, antonovka.

Ingredients

• chicken carcass - 1.2-1.4 kg;
• apples - 2-3 pcs.;
• lemon juice - 1 tsp;
• garlic - 3 cloves;
• mayonnaise - 50 ml;
• salt and black ground pepper - to taste;
• Provencal (Italian) herbs - to taste.

Cooking

1. Prepare the chicken carcass by rinsing it thoroughly under running water and drying it.
2. Peel the garlic cloves, wash and pass through a press. Transfer to a small bowl, add salt and spices and mix well. Rub the chicken inside and out with the resulting mixture, marinate in the refrigerator for 30 minutes.
3. Wash the apples, remove the core with seeds and cut into large cubes, do not peel the peel. If you cut finely and remove the skin, then when baking, the apples will fall apart, and so they will retain their shape. Drizzle the apple slices with lemon juice to keep them from browning.
4. Remove the chicken from the refrigerator, stuff it tightly with apples, secure the opening with wooden toothpicks or sew with cooking string.
5. Coat the carcass evenly on all sides with mayonnaise, due to this you will get a beautiful appetizing crust.
6. Carefully transfer the bird to the baking sleeve, tie it tightly on both sides with threads or fasten it with metal clips (wire). Using a fork or a toothpick, make a few holes in the sleeve so that during the cooking process there is where the steam comes out.
7. Transfer the chicken in the sleeve to a baking sheet and put in the oven, preheated to 180 degrees, for 1 hour. Cooking time depends on the size and weight of the carcass, if your chicken is larger in weight, then you will have to bake it for at least 1.5 hours.
8. After the required time has passed, remove the baking sheet from the oven, carefully cut the sleeve with scissors and transfer the chicken to a dish. It turned out well baked, with a beautiful golden crust.
9. When serving, remove fastening threads or toothpicks, arrange baked apples, chopped vegetables (tomatoes, sweet peppers, cucumbers) or young boiled potatoes around the chicken on a dish.

You can simultaneously cook both chicken and a side dish for it in the sleeve:

• place whole potato tubers around the carcass, if they are large, then cut them in half or into quarters for better baking;
• in the same way, cook zucchini or eggplant sliced ​​\u200b\u200bin circles, onions, carrots, sweet bell peppers, tomatoes, cauliflower or broccoli, mushrooms with the chicken.
• The chicken will turn out to be insanely tender, melting in your mouth, if you cover it with circles of orange or lemon on all sides in the sleeve. And to give a crisp, it is better to lubricate it not with mayonnaise, but with honey-mustard sauce.

When you want to bake a bird deliciously, take note of the recipe for cooking chicken in a sleeve in the oven. It is simple and not at all troublesome, especially considering that today, both in the store and on the market, the carcass can be purchased already cut. All you have to do is make a marinade, rub the bird with it, give it a little nourishment and send it to the oven. That's all the difficulties, which in fact in this step-by-step recipe with a photo are not at all. Just follow all the recommendations, and then your guests or household will be pleasantly surprised by an appetizing dish that is wonderful for all its simplicity. You can garnish chicken baked in a sleeve in the oven with mashed potatoes or vegetables with herbs. Delicious with any serving!

Cooking time - 3.5 hours.

The number of servings is 10.

Ingredients

In order to cook a bird in this way, we do not need dozens of various components. All you need is:

• chicken - 1 carcass weighing from 1.8 to 2 kg;
• red hot pepper - ½ tsp;
• ground paprika - 1 tbsp. l.;
• salt - 1 tbsp. l.;
• soy sauce - 2 tbsp. l.

How to cook chicken in a sleeve in the oven

What could be easier than roasting chicken in a sleeve in the oven? This is one of the easiest and tastiest ways to cook poultry in an oven. Even if you have never fried a chicken in this way, a step-by-step recipe with a photo will help you, revealing all the features of this method.

1. First, as usual, you need to prepare all the products.

1. Then you should do the preparation of the marinade. To do this, send sweet ground paprika to a separate bowl.

1. It will need to be poured with soy sauce.

1. Pour red hot ground pepper into the mixture.

1. Then all this is diluted with salt.

On a note! You should adjust the amount of salt yourself, as soy sauce varies. If its taste is very rich, then you should not overdo it.

1. The resulting mixture must be thoroughly stirred and distributed over the chicken carcass, which was previously prepared: cut, cut off everything superfluous from it, washed and thoroughly dried. You need to properly rub the resulting marinade into the bird before baking in the oven. Immediately, many hostesses have a well-founded question about how much to marinate chicken. 2-3 hours will be enough, but you can leave it all night.

1. Send the chicken marinated in spices and salt to the roasting sleeve. Thoroughly close it with clips on both sides or tie. Make several punctures on the top and sides so that the material does not tear under the influence of high temperatures. Send the chicken in the baking sleeve to the oven, preheated to 200 degrees. The same, quite rightly, the second popular question arises: how much to bake a bird? As a rule, 60-80 minutes is sufficient to obtain the optimal result.

1. It remains to get the finished dish out of the oven, cut the baking sleeve and wait for the bird to cool slightly, after which you can serve the culinary composition, supplementing it with fresh herbs or vegetables.

It's so easy and hassle-free to prepare such a wonderful dish!

A few tips on how to properly bake chicken in a sleeve in the oven

In order for the chicken baked in the sleeve in the oven to turn out to be truly tasty and fragrant, you should follow a few rules. Here are some simple yet powerful tips:

1. Pickled poultry does not need to be baked for too long - otherwise the meat turned out to be dry and tasteless.

On a note! By the way, you can marinate meat not only in the way indicated in the recipe. To do this, you can use mixtures based on honey or mayonnaise. You can also experiment with spices using dried herbs and various seasonings.

1. If you plan to cook a dish that you need to feed a large company, then you can put vegetables in the bird's abdomen before baking: carrots, onions, potatoes, zucchini, eggplant, garlic and others. To make them perfectly baked, you should first boil them a little (until half cooked) or lightly fry them.

1. Achieving a golden crust in this case is very simple. After 45-50 minutes, open the bag and send the bird back to the oven. The remaining time will be more than enough for browning the skin.

That's all the secrets!

A recipe for juicy, fragrant and ruddy chicken, baked in a sleeve in the oven as a whole. The finished poultry dish is not only fabulously appetizing, but also truly tasty. Serve baked chicken on the festive table - it's worth it! And the secret to cooking such a chicken is simple - a good marinade, time and a baking sleeve.

Choose any size chicken (or rather broiler chicken) for this simple recipe, and both chilled and frozen will do. In the second case, the carcass must be thawed in advance - just put it in the refrigerator for a day or night.

I use my favorite marinade for chicken. It is really versatile - chicken marinated in such a fragrant mixture can not only be baked in the oven, but also cooked on the grill or fried in a pan. It is not necessary to take a whole carcass at all - use your favorite chicken parts (wings, thighs, drumsticks or breast slices).

You can make your own seasoning for chicken according to your taste or buy ready-made. The seasoning I buy includes the following ingredients (quoting from the package): red bell pepper, turmeric, coriander, fenugreek (fenugreek), cumin, ground black pepper, cinnamon, cardamom, cloves, ginger, nutmeg, fennel, chili , mustard, dried vegetables (onion, garlic), salt.

Be sure to cook the chicken in the sleeve, baked in the oven, according to this recipe for the New Year or any other holiday. I promise everyone at the table will be delighted! Tender, juicy and fragrant meat soaked in fragrant marinade... Appetizing and golden brown... Cook - you won't regret it!

Ingredients:

(1 piece ) (100 milliliters) (50 grams) (40 milliliters) (5 teeth) (1 tablespoon ) (1 teaspoon) (1 teaspoon) (1 teaspoon)

Cooking step by step with photos:

To prepare a delicious baked chicken in the oven, we need the following ingredients: chicken carcass, soy sauce, natural honey, refined vegetable (I took sunflower) oil, fresh and dried garlic, ground paprika, table mustard and chicken seasoning. I use 2 types of garlic as they behave differently when marinated and roasted. Dried garlic is more tender and retains its aroma longer, while fresh garlic is more intense, but quickly loses its characteristic smell.

First, let's make a special marinade. To do this, combine in a bowl 100 milliliters of soy sauce, 40 milliliters of vegetable oil, 1 tablespoon of chicken seasoning, as well as 1 teaspoon of mustard, paprika and dried granulated garlic.

Next, add 50 grams of natural honey. If the honey is thick, melt it slightly in the microwave so that it dissolves well in the marinade. Peel and chop 5 fairly large cloves of fresh garlic in any convenient way - also put in a bowl.

Thoroughly mix all the components of the marinade. It already turns out to be unusually fragrant, and in consistency - moderately thick.

We inspect the chicken carcass for the presence of remnants of feathers (remove), wash and dry. Cut out the sebaceous glands that are in the tail. Additionally, I cut out the internal fat if the chicken is very fatty. The chicken that I bought, after all the manipulations, weighed exactly 2 kilograms.

We rub the chicken carcass with marinade, not forgetting to pour part of the aromatic mixture inside. The marinade turns out quite a lot, so leave it for now.

For baking in the oven, we need a special sleeve. For safety, I always make it double, that is, I lay one cut in the second. For what? There were cases when a not very high-quality sleeve came across and it was torn during the baking process, and the juice flowed into the mold and smoked. That is why I advise you to make a double sleeve, which must be fixed on one side. For this, special clips are most often included in the kit, but lately I have come across sleeves without them, so I just tie the sleeve with a twine very carefully. We put the chicken in the sleeve and pour the remaining marinade there.

We release air and tie the sleeve from the second end. The result is an almost hermetic structure in which the chicken will not only be baked in the oven, but also marinated.

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 in various 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 much effort 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 the ease of use, low cost and excellent taste of the dishes produced.

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, the beneficial substances of the ingredients are much better preserved, 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 the 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.

Rinse thighs in cold water, remove excess skin. For a richer spicy 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 the best for those who follow diets or a healthy diet! 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.

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

How to bake chicken in a sleeve

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

• consider the composition of vegetables. If you opt for eggplant or tomatoes, the dish will turn out to be very juicy. The bird will be stewed with vegetable juice, but you should not expect a golden, ruddy crust.
• add peppers, tomatoes, eggplant or mushrooms to an already prepared dish.
• when baking potatoes with poultry, consider the cooking time for each product. It is 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 pack 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 pepper, pumpkin, eggplant, zucchini, but this should be done at the very end of baking. If there was not a whole carcass at home, then replace it with thighs. Adding sour cream is a controversial issue, a matter of taste, but with it the chicken in the 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, spices.
2. Peel the potatoes, cut them into large pieces or slices.
3. Wash thighs, pat dry. If the chicken with potatoes in the baking sleeve will be cooked whole, then pick up a medium-sized carcass so that it is baked.
4. Divide the sauce in half among two bowls. Marinate potatoes and chicken separately.
5. Place the meat, potatoes at the bottom of the bag, put the rest of the sauce, add the bay leaf. Bake for an hour in the oven at a temperature of 190-200 C. Pierce the film 5 minutes before turning it off so that a crust forms on the products.

Chicken with vegetables in the sleeve

Spectacular, amazingly delicious homemade dish is perfect for the festive table. The whole chicken is baked, soaked in the aroma of the ingredients, becomes juicy, ruddy. 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 cut the filling not 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, spices - a pinch.

Cooking method:

1. Melt the butter, add salt, spices, chopped garlic, lemon zest, stir well.
2. Peel all vegetables, cut into equal slices.
3. Wash the carcass, thoroughly clean the insides, dry on a paper towel.
4. Lubricate it inside and out with a fragrant sauce, leave a little for vegetables.
5. Tie off one side of the sleeve, place half of the filling, chicken breast side up, lay out the rest of the components. Tie the other end well, leaving some space.
6. Bake the chicken at 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 the maximum saving of the hostess's efforts and time: 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 things.

Ingredients:

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

Cooking method:

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

Chicken in the sleeve with apples

Fragrant, tender chicken meat is saturated with apple juice, the smell and slight sourness of lemon, fragrant herbs. It is better to cook a dish from sweet and sour varieties of apples and use rosemary, Provencal herbs, nutmeg. Serve buckwheat, potatoes, rice or vegetables as a side dish. At the last stage of baking, for 8-10 minutes, 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. Thoroughly wash the chicken carcass inside and out, pat dry.
2. Squeeze the juice of half a lemon, add spices, salt, oil, rub the mixture well.
3. Rub the carcass with lemon dressing.
4. Peel the apples, cut them into quarters, remove the seeds. Stuff a carcass with them. Close the hole with half a lemon, fasten with toothpicks.
5. Place the chicken in the bottom of a roasting bag, tie both ends well, but leave some space.
6. Bake in the oven for 60-80 minutes until cooked through, slitting the bag 5 minutes before turning it off to brown the bird.

Marinade for chicken in the sleeve

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

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

Video: chicken baked in the sleeve