Whole chicken in the oven in a sleeve with a crust

Fragrant chicken with a crispy crust baked in a sleeve! Dishes in the sleeve are always prepared quickly and simply, with a minimum amount of dirty dishes. So this chicken is cooked quickly, but it turns out very tender, juicy, with a crispy crust. The dish is quite suitable for a festive table!

Natalia Tsybulskaya

The author of the recipe

Whole chicken in the oven in a sleeve with a crust

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 18 g

Fats 50 % 18 g

Carbohydrates 0 % 0 g

237 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 2 hours

Step 1:
How to bake a whole chicken in a sleeve with a crust? Prepare all the necessary products. Take a medium-sized bird, preferably about one and a half kilograms, necessarily chilled and well gutted.
Step 2:
Wash the chicken well, dry it with paper towels, remove the existing feathers if necessary.
Step 3:
Salt the chicken from all sides. I take ordinary white salt without additives, but it is quite possible to take flavored: for example, Svan or Adyghe salt.
Step 4:
Pepper the chicken from all sides. You can take any kind of hot pepper: black or red. If you don't like spicy, you can use ground paprika for a more beautiful color.
Step 5:
Add chopped garlic to the chicken. I passed the clove through the press, but you can also grate the clove on a fine grater or chop it with a knife. It is also quite possible to use garlic powder, but since we cook in the sleeve, garlic will not burn, so it is better to use fresh. If you wish, you can rub the chicken with some other seasonings: hops-suneli, Provencal herbs and any other dried seasonings.
Step 6:
Put the chicken in the baking sleeve. In the sleeve for flavor, you can add a sprig of fresh rosemary, thyme or mint, and maybe a few slices of lemon. Secure the edge of the sleeve with a special clip.
Step 7:
Make a few punctures in the sleeve with a toothpick so that extra steam comes out when cooking. Bake in a preheated 180 degree oven for about 45 minutes. For the first 30 minutes, I recommend baking directly in the sleeve, then, if you want to get a crispy, fragrant crust, cut the baking sleeve on top, and bring the chicken to full readiness. To be sure, make an incision in the thigh area - transparent meat juice should flow out, not blood. Chicken is ready!
Step 8:
Serve the chicken right away while it's hot! Fresh seasonal vegetables or vegetable salads are best suited to it. Bon appetit!