Chicken with vegetables in the oven - with zucchini, tomatoes, eggplant

How to marinate chicken for the oven: secrets

Chicken meat is well digestible, suitable for dietary nutrition, contains iron and essential amino acids. Baked chicken is a delicious, flavorful dish.

Sometimes you try to cook tender meat in the sleeve, but it turns out tough or dry. The reason is improper marinating.

So, how to marinate chicken for baking correctly. The main secrets are as follows:

Rub the meat with salt 15-20 minutes before cooking. Salt is known to promote the release of juices, which are best preserved in meat. Prolonged exposure to this spice makes the fibers tough.
Do not add ingredients that contain acetic acid to the marinade. It is in mayonnaise. Acid hardens the product and changes the taste of the meat itself and some spices.
Leave the whole chicken in the marinade for 12 hours. The breast and wings will be saturated with sauce in 2 hours, the thighs in 3–3.5 hours.
To speed up marinating, do not put the meat in the refrigerator, but keep it warm for no more than 2 hours, otherwise bacteria will multiply.
To give the dish a special taste and smell, combine vegetable oils and spices correctly. Prepare a hot sauce based on sunflower oil, mix paprika, rosemary and basil with olive oil, and corn oil is suitable for most herbs.

If you add ready-made seasonings to the chicken marinade, keep in mind that they contain salt. When cooking a whole carcass, don’t forget to coat the inside with sauce.

Chicken thighs in a baking bag with cheese

170 ml mayonnaise;
6 pieces of garlic;
800 g chicken thighs;
250 g cheese.

Cooking time: 1 hour and 5 minutes + marinating.

Calories – 281.

How to cook:

Wash the thighs thoroughly with running water, dry them with dry wipes;
Next, place them in a deep bowl and set aside;
Grate the cheese into another bowl, add mayonnaise to it;
Peel the garlic, put it through a press and add it to the cheese;
Next, add your favorite spices to the marinade to taste, or at least salt and pepper;
Rub the resulting mixture thoroughly onto the chicken thighs and put them in the refrigerator;
Let marinate for one hour or more;
After this, carefully place the thighs in a bag and tie it;
Be sure to pierce in several places so that air can circulate;
Place the sleeve in a baking tray or mold, and it, in turn, in the oven;
Bake the thighs for about forty-five minutes at medium oven temperature;
About ten minutes before the end of cooking, cut the bag so that the dish turns out rosy and appetizing.

How to marinate chicken: spices

Spices give the meat an appetizing aroma and a pleasant aftertaste. Let's figure out which ones to add to the marinade for chicken in the oven. The following spices are suitable:

the standard mixture of spices for chicken is curry (the aroma of this spice spreads far beyond the kitchen);
black pepper or paprika;
if you like spicy dishes, add chili pepper;
nutmeg, rosemary, cumin, coriander, ginger give the meat a spicy note;
rub the chicken with turmeric: it is what makes the crust golden and crispy;
If you like the taste of basil, mint, sage or marjoram, feel free to cook chicken meat in a sleeve with these herbs.

It is important not to overdo it with spices. It’s also not worth throwing everything into the marinade at once. For tasty meat, just add 2-4 favorite spices.

Experiment, combine different spices, or choose a proven oven-baked chicken recipe from the list below.

Marinade for chicken in the oven: recipes

If you want to bake chicken that tastes unforgettable for dinner, use the following marinade recipes:

Pour 50 g of olive oil and 20 g of soy sauce into a container, add 2 tbsp. l. light honey. Add your favorite spices. Add pepper to taste.
Mix vegetable oil, lemon juice and soy sauce in equal proportions. Add 1 tsp. salt, 2 tsp. sugar, 0.5 tsp. ground pepper. Grind the ginger root (you will need 1 tbsp) and a head of garlic.
Rub the meat with ground pepper (0.5 tsp), pour in 250 g of dry white wine, add 1 tbsp. l. apple cider vinegar, olive oil and mustard.
In 0.5 liters of kefir, put a head of garlic passed through a garlic press, 1 tbsp. l. hot sauce, 2 tbsp. l. lime juice. Add half rings of a small onion, ground pepper to taste and 0.5 tsp. dried thyme. Mix everything thoroughly and apply to the meat.
You can quickly marinate the meat in olive or corn oil and lemon juice with the addition of 3 g of rosemary and ground pepper to taste.

Don't forget to salt the meat a few minutes before baking. If you cook chicken in a sleeve, then at the end, open it and fry it in grill mode for an appetizing golden brown crust.

We hope these tips will help you cook the most delicious chicken in the oven.

Chicken in the oven, prepared in various ways, is a simple classic for a family dinner or a holiday or just a special evening. You can bake in the oven in different ways; every experienced housewife has a couple of proven recipes for baking chicken in her arsenal. Today, most likely, I won’t tell you anything new, but I still hope that this recipe will be useful to someone, and perhaps even become that “tested” recipe for special days.

We will talk about the method of baking chicken in the oven in a sleeve. In principle, there seems to be nothing special, but... chicken in a sleeve turns out to be special, a little different than if you simply bake it in the oven without using a baking sleeve. It turns out more tender, soft, as if it had been well steamed, but at the same time, it has a wonderful crispy crust. Overall, this recipe is worth trying.

Products for cooking chicken in a sleeve

Whole chicken - 1.8 kg (more or less is possible);
Coarse kitchen salt - 2 tablespoons;
Ground black pepper - 1 teaspoon;
Turmeric - 2-3 teaspoons;
Garlic - 4-5 cloves;
Ketchup - 2 tablespoons;
Sleeve for baking

Chicken recipe in the sleeve

To begin with, the chicken carcass must be thoroughly cleaned from the outside and inside to remove “everything inedible” and washed thoroughly under running water.

Prepare salt, spices and garlic. It is not at all necessary to use the exact set of spices as in my recipe. You can simply buy a ready-made spice mix “For Chicken” from your favorite brand. Pass the garlic through a press.

With all these spices, salt and garlic, thoroughly rub the entire carcass inside and out, without missing a single centimeter. After this, spread the ketchup over the entire outer and inner surface of the chicken.

Now put the chicken in a bag (or better yet, two bags) and put it in the refrigerator to marinate for an hour or overnight. This point can be omitted altogether. But if you need to bake chicken for tomorrow, then it is very convenient to prepare everything, marinate and bake just before serving.

Now let's prepare the chicken for cooking. To do this, tie the legs with threads. For this I used regular threads (4-5 layers).

Then season the wings to prevent them from burning during the baking process. I have already described in detail how to do this in the recipe earlier. There are photos on how to easily do this.

The next step is to place the chicken in the roasting bag. As a rule, a baking sleeve is sold in almost any supermarket in rolls of 1.2 - 1.8 meters (I don’t remember exactly). Measure the approximate size you need and cut the sleeve with scissors. I usually take extra so that the chicken fits freely in the sleeve and it is enough to tie the sleeve on both sides without tension. Be careful, the seam of the baking sleeve must be on top! And try not to tear the seam when you place the chicken inside. Place the chicken sleeve in the middle on the baking sheet. There is no need to grease the baking tray with anything. Now you can put this baking sheet in a cold oven, set the temperature to 180 degrees and turn it on. Roasting time may vary depending on the size of the chicken. The average baking time is 1.5 hours.

When the oven warms up, the sleeve will fill with steam and inflate. Readiness can be determined visually when the chicken is covered with a golden brown crust. Determine the degree of browning of the crust to your taste. The advantage of baking chicken in the sleeve is that when a golden brown crust appears, the chicken is definitely baked inside.

When the chicken in the sleeve is ready, remove the baking sheet from the oven and carefully open the seam. To do this, simply pull lightly in different directions, grabbing the walls of the sleeve with your fingers. Be careful, at this moment a lot of hot steam can come out and you can easily get burned. So don't stick your face in trying to look inside and watch your hands.

When the steam comes out, transfer the cooked chicken to a plate, remove the threads that tied the legs together, and serve. You can decorate with vegetables or herbs, you can immediately divide the chicken into pieces - as you like. As a rule, chicken baked in the oven in a sleeve is perfectly baked and the meat literally falls off the bones, so you won’t have any problems with cutting.

That's all, as you can see, the technology is not at all complicated. So feel free to bake the chicken up your sleeve, write reviews, whether you liked it or not, which is understandable, I may have missed something - I’ll try to answer everyone.

Bon appetit and enjoy cooking!

Baked chicken in the sleeve will be a tasty and juicy meat treat, both for a regular family dinner and for a festive feast. With this method of cooking, the bird is hermetically sealed and is perfectly saturated with all the aromas of herbs and spices. The meat always turns out tender, as it is cooked in its own juices. It is also important for housewives that using a cooking sleeve eliminates the need to clean the pan after baking.

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

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;
chicken seasoning – 2.5 tsp;
Provencal (Italian) herbs – 0.5 tsp;
vegetable oil – 50-60 ml.

How to use a baking sleeve

In the baking sleeve, you can cook not only the whole chicken, but also pieces, as well as with the addition of a variety of vegetables.

Quite often, potatoes, carrots, eggplants, red peppers, zucchini, and celery are added to the meat, cut into portions. The juices from the chicken and the marinade give these additional ingredients an unusual taste and aroma, and the vegetables in turn add flavor to the meat.

The secret of baking dishes in a sleeve lies in the speed of preparation of such dishes, because the process is significantly accelerated due to the vacuum shell around the meat, and hence the increase in cooking temperature and humidity, due to which the meat does not burn, but as if cooked in its own juice.

To test the bird for doneness, pierce the inside of the thigh to the bone. If the light juice of the finished dish flows out from inside, then we can safely say that it is ready. Well, the saying that something hot cannot be raw can also come to the rescue. In addition, the chicken always cooks very quickly.

Interesting video on the topic: “How and how long to bake chicken in a sleeve in the oven”:

Preparation

Start by preparing the marinade. Peel the garlic cloves, wash and pass through a press. Place mayonnaise and mustard into 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 remaining feathers, excess fat, skin from the neck), dry with paper towels.

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

Now evenly coat the carcass on all sides with the mayonnaise-mustard marinade and put it in the refrigerator. The longer the chicken is marinated, the juicier, more tender and tastier it will be. But if you don’t have any time, then keep the chicken in a cool place under the marinade for at least 30-40 minutes.

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

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

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

How long 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 crispy golden brown crust, then after 40 minutes from the start of baking, take out the baking sheet, cut it and open the sleeve, and then cook in this form. For a dietary non-fried version, the bird should be baked in the sleeve until the very end (70-80 minutes).

Ready-made chicken is good both hot and cold.

Serve it with fried potatoes or mashed potatoes, buckwheat porridge, and a light vegetable salad.

Baked chicken with apples in the sleeve

Whole baked chicken in the oven in a sleeve can be prepared with a variety of fillings. It can be rice with dried fruits or apples, buckwheat or potatoes with mushrooms, the bird is even stuffed with rolled pancakes with minced meat. Fillings with nuts, almonds or by-products (chicken liver, lungs, hearts) go well with chicken. Chicken with vegetable or fruit filling (oranges, quinces, pears, grapes, pineapples) will turn out juicy and tasty.

Let's look at the simplest example of how to cook a stuffed chicken carcass in a sleeve with apples. For this recipe, be sure to take hard and sweet and sour varieties of fruit, 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 ground black pepper - to taste;
Provençal (Italian) herbs – to taste.

Preparation

Prepare the chicken carcass by rinsing it thoroughly under running water and drying it.
Peel the garlic cloves, wash and pass through a press. Place in a small bowl, add salt and spices and mix well. Rub the resulting mixture onto the chicken inside and out, and marinate in the refrigerator for 30 minutes.
Wash the apples, remove the core and seeds and cut into large cubes; do not peel. If you cut finely and remove the skin, the apples will fall apart when baking, but they will retain their shape. Sprinkle apple slices with lemon juice to prevent them from browning.
Remove the chicken from the refrigerator, stuff it tightly with apples, secure the hole with wooden toothpicks or sew it up with kitchen thread.
Coat the carcass evenly on all sides with mayonnaise, this will create a beautiful, appetizing crust.
Carefully transfer the bird into a baking sleeve, tie it tightly on both sides with thread or fasten it with metal clips (wire). Using a fork or toothpick, make several punctures in the sleeve so that during cooking there is a place for steam to escape.
Transfer the chicken in the sleeve to a baking sheet and place in the oven, preheated to 180 degrees, for 1 hour. Cooking time depends on the size and weight of the carcass; if your chicken weighs more, then you will have to bake it for at least 1.5 hours.
After the required time has passed, remove the pan from the oven, carefully cut the sleeve with scissors and transfer the chicken to a plate. It turned out well baked, with a beautiful golden crust.
When serving, remove the fastening threads or toothpicks, place baked apples, chopped vegetables (tomatoes, sweet peppers, cucumbers) or young boiled potatoes around the chicken on a platter.

You can cook both the chicken and the side dish for it in the sleeve at the same time:

Place whole potato tubers around the carcass; if they are large, cut them in half or into quarters for better baking;
In the same way, cook zucchini or eggplant, onions, carrots, sweet bell peppers, tomatoes, cauliflower or broccoli, and champignons together with the chicken.
The chicken will turn out incredibly tender, melting in your mouth, if you cover it in the sleeve on all sides with orange or lemon slices. And to give it a crispy crust, it is better to grease it not with mayonnaise, but with honey-mustard sauce.

In order to enjoy the baked one, you do not need to have high culinary knowledge. This dish is easy and simple to prepare. Chicken in the sleeve is an excellent dish for a good and satisfying dinner.

The peculiarity of cooking meat in a sleeve is that there is no need to add additional fat or vegetable oil, since the meat is cooked in its own juices and always turns out juicy and aromatic.

When baking the chicken in a sleeve, you can put vegetables that can later be used as a side dish for meat. You can also bake the chicken either whole or in pieces. Some housewives pre-cut the carcass into pieces so that later they do not suffer when cutting hot meat.

The potatoes need to be cut into large pieces so that they have time to bake. You can also add zucchini or eggplant to the sleeve.

Ingredients.

1 chicken carcass.
1 head of garlic.
5-6 potatoes.
3 tablespoons of mayonnaise.
Vegetable oil.
Black pepper.
Sweet paprika.
Salt.

Cooking process.

1. To prepare the marinade, finely chop the garlic, add mayonnaise, vegetable oil, paprika and black pepper. Stir until smooth.

2. The chicken is taken already gutted. Coat generously with marinade. And fits into a baking sleeve. And put it in the refrigerator for 1-2 hours so that the meat marinates a little. This item is optional, but the meat will be much tastier this way.

3. Take the carcass out of the refrigerator and place it on a baking sheet.

4. Peel the potatoes, cut them and place them around the chicken carcass.

5. Preheat the oven to 180-190 degrees. Before putting the sleeve to bake, you need to tie it tightly on both sides, and make several punctures on top with a toothpick.

6. The chicken cooks for about an hour. After simmering for an hour, remove the chicken from the oven and cut the sleeve at the top. And put it in the oven again for 15-20 minutes. This technique will allow you to make a beautiful, flavorful crust.

Bon appetit.

Marinades for baking

Chicken is an absolutely easy-to-prepare type of meat, for the preparation of which you can use both world-famous marinades and create new ones from improvised ingredients that can always be found in the kitchen.

The most common and proven in this process is, of course, mayonnaise.

They just need to grate the chicken 20-30 minutes before baking, grease it generously with spices and salt, and the result will be a very tasty, juicy and aromatic dish.

Soy sauce with honey is an excellent addition to the main dish during the cooking process. Thanks to these two components of the marinade, the finished result acquires a very beautiful ruddy hue and an unsurpassed sweetish taste of the meat itself. And although these ingredients are most often used for soaking chicken kebabs, it is also quite suitable for cooking whole chicken.

As a marinade, some housewives can use sour cream instead of mayonnaise, ketchup, mustard, just a mixture of herbs and olive oil. In any case, the chicken will turn out juicy, aromatic and very tasty, and a baking sleeve will help in this entertaining process.

Chicken in the sleeve pieces

This recipe is similar to a stir fry recipe as it will use a lot of vegetables. And the chicken will be in pieces. To simplify, you can take thighs or wings.

Ingredients.

1 kg. Chicken thighs.
1 kg. Chicken wings.
5-6 potatoes.
1 carrot.
1 onion.
5-6 cloves of garlic.
1 medium zucchini.
300 grams of sour cream.
Spices for roasting chicken.

Cooking process.

1. Peel the vegetables and cut them into small pieces. Cut the onion into rings.

2. Pour a packet of spices into the sour cream, add a little salt, pepper and vegetable oil. We also add garlic to the marinade.

3. Place the thighs and wings in a pan, pour everything with the sauce, mix and leave to marinate for 30-40 minutes.

4. When the chicken is marinated, transfer it to the sleeve along with the vegetables and tie the sleeve well on both sides. Place on a baking sheet. Don't forget to pierce the sleeve at the top with a toothpick. 2-3 punctures will be enough.

5. Place the baking sheet in a preheated oven and bake our chicken with vegetables for about an hour at a temperature of 190-200 degrees.

Chicken tabaka baked in a sleeve – original recipe

Ingredients:

Chicken carcass

Maggi seasoning

5-6 cloves of garlic

2-3 tbsp. l. rast. Oils.

How to cook chicken in the sleeve:

It is better to take the carcass chilled. Wash thoroughly, dry, make several punctures and a cut along the breast. Rub finely chopped garlic and seasoning into the skin so that the chicken is covered in an even layer, and coat with additional oil. Place the bird in the sleeve, pinch the edges, place on a tray or baking sheet, and prick the top with a toothpick. The chicken in the sleeve is cooked at 180 C for about one and a half hours.

Chicken in the sleeve with potatoes and mushrooms

Ingredients.

1 chicken carcass.
300 grams of mushrooms.
300 potatoes.
1 onion.
1 carrot.
Mayonnaise.
Spices for chicken meat.
Salt and allspice.

Cooking process.

1. Cut potatoes and carrots into circles. Cut the onion into rings.

2. Wash the mushrooms and cut into 3-4 parts.

3. Using mayonnaise, spices, salt and pepper, make a good marinade dressing by mixing everything in a bowl.

4. Rinse the chicken under the tap, dry it and coat with marinade. Give it time to soak.

5. After 45 minutes, put all the prepared ingredients into the sleeve and close it on both sides.

6. Cook in the oven for 40-50 minutes at a temperature of 190-200 degrees for about an hour.

7.Then turn off the heat and let the dish brew for another 20 minutes.

Bon appetit.

Dietary chicken with zucchini in the oven

This recipe is suitable for those who are on a diet or follow a healthy diet. The dish turns out to be very juicy, tender, tasty and at the same time contains only 130 kcal per 100 g.

The calorie content can be further reduced if you put breast meat instead of drumsticks and wings and fry it in a dry frying pan without adding oil.

3 pcs. chicken drumstick;
3 chicken wings;
salt to taste;
spices for chicken to taste;
2-3 cloves of garlic;
2-3 young zucchini;
2 onions;
2 carrots.

Wash the chicken wings and drumsticks well and dry with a paper towel. Cut off the thin tip of the wings and cut them into two parts at the joint. Place everything in a bowl, add salt, and add spices for the chicken.

Heat the oil in a frying pan and when it starts to smoke slightly, squeeze the garlic into it through a press. As soon as you notice the strong aroma of garlic, immediately add the meat. Fry over medium heat until golden brown on both sides. There is no need to bring it to readiness.

While the chicken is roasting, prepare the vegetables. Cut the onion into large half rings. Grate the carrots on a coarse grater.

Meanwhile, the chicken is fried and we transfer it to the pan. Add oil to the pan, reduce heat and add chopped onion. Fry it until light golden brown. Then we send grated carrots to it.