In the modern world, many people are very tired of work, face lack of time and other difficulties. Some people are simply too lazy to cook and want 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 that do not require a lot of effort and energy.
Baking sleeves appeared on the consumer market not so long ago, but they have already become a fixture in almost every home and are loved by so many. All thanks to the ease of use, low cost and excellent taste of the prepared foods.
The main advantage of this accessory over foil is that the food is almost hermetically sealed and cooked in its own juice. As a result, the beneficial substances of the ingredients are preserved much better, and the taste is very rich and deep.
You can cook any part of the chicken carcass in polyethylene and vary the ingredients. It is most popular to combine poultry with vegetables and mushrooms.
Important: When cutting the required length of the sleeve, take into account reserves of 10-15 centimeters for tying the edges of the package. You should not pierce the resulting bag or make cuts in it.
It all depends on the volume of filling of the polyethylene accessory - if it is drumsticks, wings, fillets - the average baking time will be reduced to 40-50 minutes. If you cook a whole bird, it will take at least an hour and a half.
To make the chicken soft and juicy, opt for a fresh broiler chicken carcass that has not been frozen. For preparation you will need:
Wash the chicken thoroughly, make a cut along the breast, several cuts on the skin. Place the garlic, cut into slices, into the holes formed.
Mix the seasoning with vegetable oil (1-2 tablespoons), rub the carcass with the resulting mixture.
Carefully place the chicken in a special packaging bag. Use clips to secure the ends of the bag. Place the package of chicken on a baking sheet and cook at 180 degrees for about an hour and a half. 
Meat cooked with vegetables has a pleasant taste and aroma, and the gastrointestinal tract is easier to cope with the digestion process.
This dish can confidently be classified as dietary due to its low fat content. We tell you how to cook chicken in a sleeve in the oven step by step.
Step 1. Beat sour cream with salt and spices. Peel all vegetables and cut into half circles.
Step 2. Mix one half of the sauce with vegetables, brush the other half onto the drumsticks.
Step 3. Fold the vegetable part into the sleeve and place the legs on top of it. Carefully secure the holes of the plastic bag with special fasteners.
Step 4. Place our workpiece on a baking sheet and put it in the oven for 50 minutes. Temperature – 200 degrees. 
Stuffed poultry is an ideal option in which the meat and side dish are cooked at the same time! Saves a lot of time and turns out amazingly delicious! We offer a recipe for chicken in the oven in a baking sleeve.
Rinse the chicken, especially the inside, and dry it with paper towels.
Peel the potatoes, cut into small cubes and fry until half cooked. In time it is 10-12 minutes.
Fry finely chopped onion in a frying pan, then add sliced mushrooms, salt, and spices.
Combine mushrooms, potatoes, finely chopped herbs and ½ mayonnaise. Place the filling into the carcass, make a hole using a wooden skewer or toothpicks.
Mix crushed garlic, spices, salt with the rest of the mayonnaise. Coat the carcass with this mixture, place it carefully in a special container. plastic bag. Secure the ends of the bag with clips.
Cook the stuffed bird in an oven preheated to 180 degrees for about 1.5 hours. 
We all love dishes prepared with the addition of cheese. Thanks to this ingredient, dishes have a delicate, soft taste. Next we will talk about preparing a wonderful, aromatic dish. For this you will need:
To prepare a cheese coat, you need to finely grate the cheese, mix it with mayonnaise, chopped garlic, salt, and spices.
Rinse the thighs in cold water and remove excess skin. For a richer, piquant taste, you can make cuts in the skin and place pieces of garlic under it.
Coat the chicken with the cheese mixture and place it in the sleeve.
Bake at 180C for 45-50 minutes. 
This dish is best suited for those who are on a diet or healthy diet! Chicken fillet is the meat containing the least amount of fat. Together with zucchini, low-fat sour cream and spices, you get the most delicious treat!
Rinse the fillet, cut into large cubes, mix in a deep bowl with sour cream, salt, and spices. It is advisable to leave the meat to marinate for 1-2 hours.
Peel the zucchini, cut into cubes, similar to chicken, add salt.
Place all the ingredients in a baking bag and bake in an oven preheated to 180 degrees for 45 minutes. 
When baking meat in a bag, remember that there will be no crispy brown crust. 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 at the top. This way the dish will not lose its juiciness, and the bird will brown.
When sintering a whole carcass, it is recommended to take a medium or small carcass. A large bird takes much longer to cook; this risks the fact that while the internal parts are ready, the legs and wings may burn, and the meat will also turn out to be tough.
Chilled chicken is best suited for oven cooking. Frozen poultry has a different taste; it is better to fry it in a pan or add 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 intact skin. Agree, a baked bird with a crisp, neat crust looks much more impressive.
Don't forget that marinated meat is much more tender and juicy. Marinades based on kefir, sour cream, and honey are best suited for chicken. Honey marinade gives the most beautiful crust.
Chicken in the oven, prepared in a variety of 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.
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!
Every caring housewife wants her chicken dishes baked in the oven to be not only tasty, but also to retain the maximum amount of nutrients, and also remain juicy after heat treatment. Fortunately, there are many ways to achieve the desired result.
A couple of decades ago, cooks used foil to add juiciness to baked dishes. Over time, it was replaced by a more reliable device - the so-called baking sleeves, which are dense, heat-resistant plastic bags. Chicken baked in a sleeve turns out to be more juicy, aromatic and, most importantly, healthy and light (after all, during its preparation it is not at all necessary to add fat, since the dishes are cooked in its own juice, which is held in an airtight bag).
Chicken in the sleeve is a great addition to the family and holiday table. It can be safely served with any side dish, and can also be eaten as an independent dish. Cooking such chicken is a pleasure. The process does not take much time or hassle: just grease the carcass with spices, place it in a sleeve, tie the edges of the bag or clamp them with special clips included in the kit, and send it to the oven for further baking.
The cooking time will depend on the size of the pieces being baked. If you decide to cook a whole chicken (about 1.5 kg), then you need to keep it for about an hour and a half, but a chicken cut into small pieces will cook for no more than 45 minutes.
Preparing products and equipment for chicken in your sleeve will also not take you much time. So what ingredients do we need? First of all, this is chicken (or its parts) and a baking sleeve. It is better to purchase chicken chilled (not frozen) and cleaned of entrails. As for the sleeves, you can buy them in the same place as foil, cling film and parchment paper.
The sleeve has a rather impressive length, so it will have to be cut so that it includes the entire list of ingredients. In addition, do not forget to leave 10-15 centimeters on each side for tying the package. The edges of the sleeve can also be secured with clips or tied with wire.
After you have washed the chicken, dried it and treated it with spices, carefully place the carcass in a sleeve, trying not to damage its walls, place it on a flat baking sheet and place it in a preheated oven, piercing the bag on top in several places to allow steam to escape (bottom and sides You can’t pierce!) until done.
Chicken in the sleeve - the best recipes
In order to prepare this dish, we will need a gutted whole chicken and a special seasoning for chicken tobacco, Maggi, which is sold in many grocery stores. It is not necessary to buy a baking sleeve, since it (along with the clamp) must be included with the seasoning. This simple but incredibly tasty dish can be served either on its own or with any side dish, but it is especially tasty when combined with hot, freshly prepared mashed potatoes!
Required ingredients:
- chicken 1.2-1.5 kg
— 1 package of Maggi for chicken tabaka
- optional 5-6 cloves of garlic
- 2-3 table. spoons of vegetable oil
Cooking method:
1. Rinse the chilled chicken, cut it along the breast with a knife and carefully pierce it in several places. Rub the carcass with seasoning (garlic if desired) in a large bowl and grease it with oil.
2. Carefully fold the chicken into the sleeve, close the edge with a special clip and pierce the sleeve at the top with a toothpick in 2-3 places (do not pierce the bottom so as not to lose juice during cooking).
3. Place the chicken on a baking sheet and bake it at 180 C for 80-90 minutes. That's the whole secret!
To cook chicken in a sleeve with vegetables, feel free to experiment with any ingredients. Vegetables will add piquant flavors to the chicken, and, most importantly, will help the meat dish be more easily absorbed by the body. As a result, you will get a light, tasty, low-calorie, but very nutritious lunch.
Required ingredients:
- chicken 1.3-1.6 kg
— 800-900 gr. potatoes
- 300 gr. carrots
— 1-2 pcs. bell pepper
- 0.4 kg sour cream avg. fat content
- small zucchini
- salt, garlic to taste (can be replaced with spices and seasonings for chicken)
Cooking method:
1. Mix sour cream with spices (salt, garlic, pepper, etc.). Peel and cut all vegetables into slices. Mix two-thirds of the resulting sauce with chopped vegetables, brush the remaining sauce onto the chicken, which has been previously cleaned, washed and cut in several places.
2. Pack the carcass in a sleeve, cover it on all sides with vegetables and carefully tie the edges of the sleeve (or seal with special clips), pierce the bag at the top with a toothpick.
3. Place the chicken in the oven and bake at 200 C until cooked (about one hour). Sprinkle with fresh herbs before serving.
Do you want to please your family with something unusual? Try cooking chicken in a sleeve with apples. The dish turns out to be very tender and tasty, and thanks to its bright taste, it can decorate any holiday table. And the chicken cooked this way looks simply amazing – it just begs to be put on a plate!
Required ingredients:
- chicken weighing 1.5-1.8 kg
- medium onion
- 3-4 cloves of garlic
- half a banana (ripe)
— 4-5 pcs. apples (large)
- 3 tbsp. spoons of red wine
- half a tea. spoons of salt
- soy sauce 1 table. spoon
- lemon juice 2 tablespoons. l.
- 2 table. l. not too thick honey
- herbs and any spices as desired
Cooking method:
1. Clean the chicken carcass, rinse and dry a little, be sure to cut in several places. Next, rub it with spices and salt inside and out.
2. Prepare the filling: core the apples and cut them into large slices. Cut the banana into circles, and the peeled onion into half rings (you can use rings). Mix the ingredients for the filling, season them with garlic passed through a press. Mix the filling, add salt, soy sauce and wine.
3. Stuff the chicken with the mixture and seal all the holes with toothpicks. Coat the top of the chicken with honey and place it in the sleeve. Pierce the top of the bag with a toothpick and carefully seal the edges of the device.
4. Place the chicken in the oven, preheated to 180 C, for 90 minutes. Take out the finished chicken, let it cool slightly and, carefully cutting the sleeve, sprinkle with lemon juice, sprinkle with herbs and place on a plate and serve.
Chicken thighs (legs) can be prepared in different ways, just let your imagination run wild. And to make them more juicy, healthy and appetizing, it is best to bake them in a sleeve, seasoning with all sorts of ingredients and spices - onions, herbs, garlic and, of course, your favorite cheese!
Ingredients required (for 6 servings):
- chicken thighs 1 kg
- 200 gr. hard cheese (any)
- 5-6 cloves of garlic
- universal seasoning with salt
- greens, ground pepper
Cooking method:
1. Rinse the cooled thighs, dry them a little, and place them in a deep bowl or basin.
2. Grate the cheese on a fine grater, pass the peeled garlic through a garlic press, add mayonnaise to the ingredients (by the way, you can mix it with sour cream in a 1:1 ratio), pepper and salty seasoning. Mix everything.
3. Rub the thighs with the resulting mixture and leave them in a cool place for 20-40 minutes, then pack them in a sleeve. Tie or clip the edges of the sleeve, pierce it at the top with a toothpick.
4. Place the thighs on a baking sheet and place them in the oven, bake at 200 C for 40-45 minutes. Ten minutes before readiness, tear the sleeve so that the dish is covered with a golden brown crust. Before serving, sprinkle the dish with spicy herbs. Bon appetit!
1. Before baking the chicken in the sleeve, leave it in the marinade for 30-60 minutes so that it is thoroughly soaked. It is allowed to marinate the carcass directly in the sleeve if the marinade is not too liquid;
2. When cooking chicken in a sleeve, you should take into account that the finished dish will not have a golden brown crust. In order for the crust to appear, ten to fifteen minutes before the dish is ready, open the sleeve from above - the chicken will have time to brown without losing valuable juice. The dish will be crispy and juicy at the same time.
The delicate taste of chicken meat will be emphasized by nothing other than baking in 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.
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.
Thaw 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 peppers, cherry tomatoes, zucchini, etc. They will soak up the chicken juices and make a delicious side dish for your chicken.
Place the bag of chicken, breast side down, on a baking sheet in a ceramic or glass baking dish and place in a cold oven (no need to preheat it as it will gradually warm the dish). Set the temperature to 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 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 recipe options.
The sleeve is a wonderful culinary invention. It allows you to simmer meat in its own juices 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!
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. You can grate it with mayonnaise sauce, but we advise you not to: the chicken will turn out very juicy, and there is no need for extra calories.
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.
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.
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 the dish with herbs and low-fat sour cream. It's good to sprinkle meat and vegetables with pine nuts or sesame seeds.
The bird turns out even juicier if you first marinate it, leaving it in the refrigerator for several hours.
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.
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.
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. Cut a light salad of greens, Chinese cabbage, make light canapés with cheese and ham and enjoy the meal in the company of your favorite friends.
The whole chicken in the sleeve can be cooked in the oven, stuffed with rice and vegetables. This version of the dish can become a family signature recipe.
As a filling, you can use rice with corn, peas, and small rings of 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.
Any creamy sauce goes perfectly with chicken pieces. Spicy chicken in sour cream – goes well with pasta, buckwheat and even simple 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 a cold appetizer, topped with any sauce. Try, experiment, pamper your household with delicious, healthy food as often as possible.
