Cook the chicken in a baking bag. Chicken baked in the oven in a bag

Chicken in a bag for baking in the oven is a godsend for housewives, since even the most simple ingredients, without unnecessary hassle you can get an excellent result. In this article you will get acquainted with poultry recipes that will not only delight you with their taste, but will also make the cooking process easier.

Chicken in a baking sleeve is not know-how. But the recipe described below with unsweetened yogurt, paprika and hard cheese will help add variety to the range of baked poultry dishes.

You will need:

• hard cheese – 150 g;
• chicken thighs – 1 kg;
• unsweetened yogurt – 150 g;
• salt – ½ tsp;
• garlic – 3 cloves;
• paprika – 1 tsp;
• freshly ground black pepper – ½ tsp;

Step-by-step instruction:

1. Hard cheese is grated, unsweetened yogurt, chopped garlic, paprika, salt and pepper are added.
2. The thighs are combined with the cheese and yogurt mixture and mixed.
3. Place the bird in a baking sleeve and tie it tightly.
4. Bake in the oven at 180°C for 50 minutes.
5. Cut the bag lengthwise and put it back in the oven. Let stand until golden brown crust forms.

With Provençal herbs and vegetables

Provencal herbs add a whole range of shades to dishes. With this seasoning, poultry fillet with vegetables will turn out rustically delicious and incredibly aromatic.

You will need:

• fillet chicken breast– 6 pcs.;
• cauliflower – 100 g;
• zucchini – 120 g;
• leek – 60 g;
• corn – 60 g;
• Provençal herbs – 1 tsp;
• lemon – ½ piece;
• garlic – 3 cloves;
• salt.

Step-by-step instruction:

1. Skinless chicken fillet is cut into large slices. Processed cauliflower divided into inflorescences. The zucchini is peeled and cut into slices.
2. The juice is squeezed out of the lemon. Garlic is freed from dry flakes and chopped. The leek is washed and chopped.
3. Combine the bird with cauliflower, zucchini, leeks, corn, season with salt, Provencal herbs, olive oil, lemon juice, garlic.
4. Place all ingredients in a baking bag and seal tightly. Place in the oven at 200°C for 30 minutes.

Cooking with potatoes

Chicken with potatoes is a dish that is prepared in many families. But when prepared according to this recipe, it acquires a special spicy aroma and delicate taste.

You will need:

• potatoes – 1 kg;
• carrots – 500 g;
• onions – 2 pcs.;
• chicken – 1 piece;
• olive oil – 40 g;
• rosemary – 1 sprig;
• thyme – 1 sprig;
• pepper mixture – ½ tsp;
• salt.

Step-by-step instruction:

1. The chicken carcass is washed, cut lengthwise into 2 halves, each divided into 6 parts.
2. Potatoes are washed, peeled and cut into cubes.
3. Carrots are washed, peeled, cut into slices or circles.
4. The onion is freed from its dry shell, washed, and cut into strips.
5. Combine vegetables with chicken, salt, pepper, add rosemary and thyme.
6. Place the potatoes and chicken in a baking bag, tie them, and make several punctures with a toothpick to allow steam to escape.
7. Place the bird in the oven and bake at 200 °C for 50-60 minutes.
8. 15 minutes before readiness, cut the bag, giving the dish the opportunity to brown.
9. Before serving, remove the sprigs of rosemary and thyme.

Whole chicken in a baking bag

This recipe can be used to cook a whole chicken in a bag. The kosher salt in the dish helps draw out the juices from the bird and create a concentrated, flavorful sauce.

You will need:

• chicken – 1 piece;
• kosher salt – 1 tsp;
• butter– 2 tbsp. l.;
• flour – 1 tbsp. l.;
• black pepper – 1 tsp.

Step-by-step instruction:

1. The bird carcass is washed, dried, sprinkled with pepper, kosher salt, and sprinkled with melted butter. Salt and pepper the inside of the chicken. The legs are tied with paper twine.
2. Flour is poured into the bag, distributed evenly, and the chicken is placed. Close the package.
3. Place the bird in the oven at 180 °C for 1.5 hours. During this time, the dish will reach culinary readiness and become juicy; and a sauce is formed from flour and melted juice.
4. Cool slightly without removing from the oven, remove the twine from the legs.

With sour cream filling

Chicken cooked in sour cream sauce turns out light, juicy, with a crispy crust from corn flakes.

You will need:

• sour cream – 250 g;
• Dijon mustard – 2 tbsp. l.;
• garlic – 2 cloves;
• fresh ground pepper– ½ tsp;
• chicken breast fillet – 4 pcs.;
• corn flakes – 200 g;
• ghee - 3 tbsp. l.;
• salt - to taste;
• cream – 1 tbsp. l.

Step-by-step instruction:

1. The chicken fillet is washed and dried with a paper towel. Garlic is freed from dry flakes and chopped.
2. Whisk Dijon mustard, salt, sour cream, pepper and chopped garlic.
3. Chicken fillet greased sour cream filling, place in a baking bag, pour out the remaining mass, and secure with a clamp.
4. Place the bag with the bird on a baking sheet, place in the oven preheated to 180 °C, and bake for 40 minutes.
5. Take out the baking sheet, cut the bag in the middle, releasing chicken fillet.
6. Sprinkle the bird corn flakes, sprinkle with melted butter and cream.
7. Place the pan back into the oven and leave to brown for 15 minutes.
8. Served with a side dish of boiled rice or potatoes.

Step-by-step recipe with apples

Apples and prunes go perfectly with poultry. The dish is easy to prepare and can decorate any holiday table.

In addition to the chicken carcass, you will need:

• large sour apples – 2 pcs.;
• prunes – 100 g;
• chicken – 1 piece;
• honey – 20 g;
• soy sauce – 20 g;
• salt - to taste;
• white pepper – 4 g.

Step-by-step instruction:

1. The apples are washed, peeled, seeds removed, and cut into slices. Seedless prunes are soaked in water for 20 minutes, cut into 4 parts.
2. The bird carcass is salted, rubbed with a mixture of honey and soy sauce inside and out.
3. Fill the abdominal cavity of the chicken with apples and prunes.
4. Use toothpicks to seal the hole. The legs are connected and tied with paper twine.
5. Place the carcass in a baking bag and place in the oven at 170 °C for 1.5 hours. 15 minutes before readiness, cut the bag lengthwise so that the crust becomes golden brown.
6. Before serving, remove the twine and place the bird on a banquet platter.

Stuffed chicken in a bag for baking in the oven

Chicken in a bag for baking in the oven can be pre-stuffed. Fillet prepared according to this recipe has a spicy aroma and a specific citrus flavor.

You will need:

• chicken breast fillet with skin – 4 pcs.;
• leaf parsley – 20 g (bunch);
• basil - several sprigs;
• sun-dried tomatoes in oil – 8 pcs.;
• garlic – 3 cloves;
• zest - from 1 lemon;
• feta cheese – 100 g;
• rosemary – 4 sprigs.

Step-by-step instruction:

1. For the filling, finely chop parsley, basil, and tomatoes. Add ground pepper and chopped garlic and mix. Add lemon zest and crumbled feta cheese.
2. The fillet is placed skin side down, a longitudinal cut is made in the middle, ¼ of the filling is placed in it, lightly compacted, the edges are connected, the skin is secured with a toothpick.
3. Place in a baking bag with the cut side up.
4. The package is placed on a baking sheet in the oven at a temperature of 190 °C. Bake for 50-60 minutes.
5. 15 minutes before cooking, cut the bag so that the food browns.
6. Before serving, remove the rosemary and basil sprigs.

A small cheat sheet for those who are going to cook chicken in a bag for the first time:

1. Close the bag tightly during baking, otherwise the moisture will evaporate and the food will turn out dry.
2. You can make small holes in the packaging using a toothpick. They will help release excess steam during cooking.
3. Before placing the bird in to roast, preheat the oven to the desired temperature.
4. If you want to bake chicken in a bag with fresh tomatoes, it is better to add them at the end of baking. In this case, both the vitamins and natural taste of the tomatoes will be preserved.
5. Food can be cooked without adding oil. This is a gift for those who adhere to a low-calorie diet.
6. To brown a dish until golden crust, 10-15 minutes before readiness, you can cut the bag and release the top layer of products.
7. Be careful when using oven bags. During the heat treatment process, hot air accumulates inside, which can burn when the shell is cut.

If you still have doubts about whether you can cook chicken in a bag deliciously, and whether your family will like it, then we can assure you that this dish cannot be ruined. A juicy soft consistency, delicate taste and delicate aroma are guaranteed. Choose the recipe you like and cook in a good mood!

No similar materials

Chicken in a sleeve in the oven turns out unusually juicy and simmered, and looks very impressive. But the minimum amount of hassle required from the hostess! We'll tell you how to master the most interesting and unusual options recipes

The sleeve is a wonderful culinary invention. It allows you to simmer meat in own juice without flavoring it with high-calorie sauces and butter. There is another big plus - the used sleeve is safely thrown away, and the cook does not need to wash greasy dishes. It’s enough to rub the carcass with various spices, put it in the oven, and after 40-50 minutes enjoy the meat that just melts in your mouth!

For the recipe we will need:

• sleeve;
• chilled chicken – 1.2 kg;
• spices to taste;
• salt pepper.

We wash the carcass under running water, then wipe it dry with a paper towel. Now we’ll rub it with any spices: garlic, curry, hops-suneli, Provencal herbs - at your discretion. Can be rubbed mayonnaise sauce, but we advise you to refuse: the chicken will turn out very juicy, and extra calories are not needed here.

We cut the sleeve so that the carcass fits in it, place it and tie the bag tightly on both sides. Make sure that the size of the bag is not too large: otherwise the chicken will “swim” in its own juice, but you shouldn’t make it too small: the bird should “feel” free.

The breast, which usually turns out a little dry after baking, is saturated with juices and comes out divinely aromatic.

All that remains is to put the sleeve in the oven, preheated to 180 -200 degrees and simmer for 40 to 50 minutes. At the end of cooking, turn on the grill mode and let the bird lightly brown. Before serving, cut the bag, cut the chicken into portions, and serve with sauces. It’s great to dip the pieces in sauces of tomatoes and cilantro, yogurt and mint, sour cream, garlic and mayonnaise. The dish will acquire a wonderful, pan-Asian taste if you use sauce with pineapple and curry.

The chicken is so tasty that it does not need a side dish and is instantly eaten without a trace. And, of course, such a bird is worthy of serving as a main course at a festive feast, garnished with pomegranate seeds, pickled onion rings, and finely chopped herbs.

With vegetables

Chicken with vegetables turns out very impressive. Baked in a sleeve in the oven, it becomes both a main dish and a side dish. The beauty of the dish is that it is easy to use any seasonal vegetables: tomatoes, peppers, eggplants, zucchini, pumpkin, potatoes, carrots and onions. In a word, whatever your heart desires. But there is one little secret. Vegetables should not be cut finely so that they do not turn into mush. Let's learn how to cook the most proper dish of chicken and vegetables.

The step-by-step recipe looks like this:

1. Wash the chicken, cut into large pieces.
2. Wash the vegetables, peel them (especially if the fruits are ripe), cut them into large pieces of 5-7 cm.
3. We put vegetables, meat, spices in a bag.
4. Salt and season everything with spices.
5. We close the bag and simmer everything in the oven for 30 to 45 minutes.

Place the finished dish in a wide and deep dish, generously pouring over the juices that were released during stewing.

The dish is hearty, very tasty, and the aroma is fantastic! You can significantly reduce its calorie content if you first remove the skin from the chicken, cut off all the fat, or use one chicken fillet. Serve a dish with herbs and low-fat sour cream. Sprinkle meat and vegetables well pine nuts or sesame seeds.

Juicy chicken in the oven

The bird turns out even juicier if you first marinate it, leaving it in the refrigerator for several hours.

The best marinade recipes:

• fresh orange juice;
• soy sauce and honey;
• honey and mustard;
• weak vinegar solution;
• pomegranate juice;
• natural lime juice.

It’s easy to add lemon inside a whole carcass to give the meat a slight, pleasant sourness. Lemon will soften the fibers, and the dish will turn out doubly tender, juicy and a little spicy. It is good to bake the bird at a low temperature of 180 degrees for an hour.

With potato

Chicken in a sleeve in the oven with potatoes is a universal option for a hearty warm dinner during the cold season. All the housewife needs to have on hand are a few potato tubers, an onion and a carrot.

You can make the dish a thick stew by adding a glass of boiled water directly into the sleeve.

You can bake the bird whole or in pieces, and put potatoes, carrots, which are cut into several large rings, and an onion in the sleeve. Next, everything is baked together for 40 to 50 minutes: the potatoes are soaked in meat juices and turn into a flavorful stew. These potatoes are good even when cold. Season the crust with sour cream and eat it with fresh bread, dipping the crust into the aromatic fresh broth.

Recipe for cooking in pieces

When you are sorely short of time and guests are just about to arrive, it is easy to bake chicken pieces in a sleeve - thighs, legs, legs, wings or a set “for chakhokhbili”.

If you first marinate the pieces in onion and vinegar, and then season them with spices, the meat cooks quickly, making it juicy and aromatic.

The process will go faster if you are not lazy and cut them into two parts. Next, rub with any spices, place in a sleeve and bake for 40 minutes. While the pieces are baking, you can boil rice, potatoes or pasta - the dish will turn out to be complete and satisfying. Add the leek stalk to the sleeve at the same time as the meat. After stewing, it becomes transparent and imbues the bird with additional flavor. Slice light salad from greenery, Chinese cabbage, make light canapés with cheese and ham and enjoy your meal in the company of your favorite friends.

Stuffed with rice in a sleeve

The whole chicken in the sleeve can be cooked in the oven, stuffed with rice and vegetables. Branded recipe family can become this version of the dish.

Cooking step by step:

1. Wash the chicken and wipe dry with a towel.
2. Boil the rice until half cooked
3. Three carrots coarse grater, cut the garlic and onion into small pieces.
4. Mix rice and vegetables.
5. Season them with salt and pepper.
6. Stuff the bird with a mixture of rice and vegetables.
7. We put everything in the sleeve.
8. We tie the sleeve tightly on both sides.
9. Bake in the oven until the carcass is browned, 40-60 minutes.
10. Serve on a large ceramic dish, garnished with herbs and onion rings.

As a filling you can use rice with corn, peas, small rings bell pepper. It’s very tasty to mix rice cereal with mushrooms, fried and onions until soft. The dish turns out so tasty that the family always asks for more and demands that the recipe be repeated as often as possible.

Spicy chicken in sour cream

Any cream sauce goes perfectly with chicken pieces. Spicy chicken in sour cream filling - goes well with pasta, buckwheat and even simple pearl barley. But what warms the soul most is that it is prepared extremely quickly and simply.

We cut the bird into small pieces, sprinkle with flour, season with spices (curry and khmeli-suneli are best), pour in sour cream of any fat content. All that remains is to place everything in the sleeve, tie it tightly and cook for 40-50 minutes at 180 degrees.

High heat will overcook the sauce and possibly curdle the sour cream; in this case, the chicken should simmer.

Baking in the sleeve is a budget-friendly, but at the same time very worthy recipe for the family piggy bank. Surprisingly, poultry meat is delicious when cold and is easy to take with you as a snack on the road or make cold sandwiches with it. If desired, the bird can be added to salads, or cooked in advance, and then served as cold snack, topping with any sauce. Try, experiment, pamper your household with delicious, healthy food as often as possible.

Delicate taste chicken meat will highlight nothing less than baking up 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.

Defrost 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 pepper, cherry tomatoes, zucchini, etc. They will be saturated with chicken juice and become delicious side dish to your chicken.

Place the bag of chicken, breast side down, on a baking sheet, in a ceramic or glass mold for baking and place in a cold oven (you do not need to preheat it so that it gradually heats the dishes). Set temperature regime 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

Chicken baked in a bag - quick to prepare and very tasty dish. If earlier to create this humble culinary masterpiece While only a baking sleeve was sold, now this simple device is accompanied by suitable seasonings. To prepare my chicken, I chose Maggi seasoning, although it was intended for “ juicy ribs“, but chicken meat also turned out very tasty in the company of this additive.

How to bake chicken in a bag

So, we will need the following ingredients:

• - chicken;
• - mayonnaise;
• - baking bag;
• - seasoning
• - onions and greens.

If the baking sleeve did not come with the appropriate additives, then you can use the seasonings available in every home: pepper, salt and chopped garlic. Mix these ingredients in a bowl with vegetable oil and brush the mixture onto the pre-washed chicken. You can also add chopped onions into the bag.

If you still have special dry seasonings, pour them into a bag and throw in coarsely chopped pieces of chicken. You can bake the whole bird, but I prefer slices, as they bake faster, are better saturated with all the “potions” and are covered with a delicious golden crust.

Now tie the bag and mix the contents thoroughly, place your culinary creation on a baking sheet and make several punctures in the bag with a fork. (Otherwise the bag may burst). Place the dish in an oven preheated to 180 degrees and leave there for 15 minutes.

After a quarter of an hour, remove the chicken, tear the sleeve a little and generously season the dish with mayonnaise or any other. Then put it back in the oven.

As soon as the chicken baked in the bag acquires an appetizing “tan” and the whole kitchen is filled with an amazing aroma, it’s time to take out our masterpiece! This solemn moment will happen in about 20 minutes.

Taking out ready dish from the sleeve, sprinkle it with fresh herbs. Serve the chicken along with the mashed potatoes, boiled rice or any other side dish. Bon appetit!

You may have noticed more than once how appetizing and beautiful baked chickens look at a party, at banquets, in cafes, etc. What always attracts people in such dishes is the unusually tasty crust on the breast. And immediately after the feast, you wonder how to bake chicken in the oven so that the meat turns out juicy and cooked, and the crust is crispy and tasty.

You can't do without tricks here! Don't be afraid of recipes on the Internet, sometimes you can find really good tips and tricks in them. I am sure that in this baked chicken recipe you will definitely find what you have been looking for! Let's get down to business!

Ingredients for making baked chicken in a bag:

• chicken - 1 carcass up to 1.5 kg;
• butter - 50 g;
• garlic - 4 large cloves;
• salt - 1.5 tbsp. spoons;
• black pepper - 0.5 teaspoon (or other spices).

Step by step recipe baked chicken in the oven with photo:

It is important to wash the chicken immediately cold water and leave it for 20-30 minutes. Then dry and marinate in a mixture of salt and pepper. By the way, you can not salt the chicken, but salt the water in which it rests, just take 2 times more salt! Then you will get a wet pickle. In this case, dry is used. Grind the spices, go through all the parts, not missing the wings, legs, and the middle. If there are pieces of fat sticking out from your stomach (this happens), you can cut them off. Feathers are also not needed on a chicken, so we carefully inspect the bird and remove all excess.

Combine soft butter with peeled and crushed garlic cloves. Mash the mixture with a fork.

Now is the crucial moment. Use a small knife to make a pocket in the area of ​​the chicken breast. It is important to carefully trim the skin and form a deep pocket without damaging the skin.

Place the oil and garlic mixture in your pocket. Let's push it deeper. This main secret! During the baking process, the oil is heated, so the crust is baked on all sides, turning out really tasty, and the meat itself receives additional juiciness.

Brush the outside of the chicken with the remaining garlic oil. If time allows, wait another 30 minutes, then preheat the oven.

While the oven warms up to 220C, place the chicken in a baking bag. We tie the ends tightly. It is important that the bag does not fit tightly around the carcass.

Bake the chicken in the oven for an hour, even an hour and 10-15 minutes. During the last 5-10 minutes, I recommend opening or cutting the bag (do this carefully, as it is hot) so that the top browns even better.

Pour the juices over the chicken.

Everything is ready to please your loved ones with the most delicious chicken from the oven! We create a delicious composition of poultry and herbs, adding some bright accents with cherry tomatoes and balsamic. Serve and get ready to receive compliments about your superpowers in the kitchen!

Your oven-baked chicken is ready! Bon appetit!