The recipe for a chicken baked in the oven knows eachmistress. In addition, variations on this topic can be a great many. The whole carcass is prepared in its entirety, in pieces, simultaneously with the vegetable garnish or without it, and so on. True, some complexity is a chicken breast. Very often it turns dry and harsh. And since most housewives are trying to prepare dishes not only delicious, but also useful, then you do not want to use additional fats. Yes, this is not necessary if you bake a chicken in a special "sleeve" of a polymer film. In this case, the meat is not fried, it does not evaporate moisture, so the dish turns tender and juicy. Among other things, chicken is considered a dietary and useful product. If you want the dishes cooked from it to be rich in useful properties, use the recipes listed below. They are suitable for everyday use, and for a festive menu. The chicken turns out delicious, juicy and very fragrant. 
Chicken in a "sleeve" with spicy herbs
You can say that this recipe has a clearitalian shade. But chicken meat, baked in the oven, from this only wins, because its delicate taste is the best shade of rosemary and thyme. Why should the dish not be cooked simply in the oven, but in the "sleeve"? Thanks to this method, the chicken is saturated with all the flavors and, as it were, bathes in them. Therefore, the meat is very juicy and tender. Just read the recipe carefully and stick to it. Ingredients:
- whole chicken carcass (weighing about 2.5 kilograms) - 1 piece
- olive oil - 2 tablespoons
- Dried Thyme - 1 teaspoon
- Dried rosemary - 1 teaspoon
- salt, pepper black ground - to taste
Cooking method: Thoroughly rinse the chicken carcass under running water, remove the remains of the feathers and cut out the tail. Lay the bird on a paper towel, folded into several layers, and dry. Prepare two small containers. In the first mix salt and ground pepper, and in the second - thyme and rosemary. Add olive oil to the dried herbs. With a mixture from the first container, chicken the inside from inside, and the one that turned out in the second, carefully cover it from the outside. Cut a piece of "sleeve" of the desired length. Please note that its size should not exceed much the volume of the carcass. On the one hand, tie the sleeve with special strings-tie. Now carefully place the chicken into it and secure the other end. Preheat the oven to 200 ° C. Send the baking sheet into it, where you have to bake the chicken in the "sleeve". Reduce the temperature to 180 ° C and leave your future culinary masterpiece ready for an hour. After the specified time, the "sleeve" will need to be pierced, and it is better to cut it. So the chicken will get an appetizing golden crust, in other words, brown. This will take about 15-20 minutes. When you are sure that the desired result is achieved, turn off the oven and get the chicken out of it. Transfer it to a large plate or dish and rather invite home-cooked meat with the aroma of Italian herbs. 
Young chicken in a "sleeve" with butter and spices
This recipe provides for cooking inthe oven of a young bird's meat. Since fat, which usually makes the chicken more juicy, in this case is not enough, then spices should be used together with butter. In principle, in this way it is possible to prepare a fairly mature bird. But then the oil should be replaced with something more acidic - sour cream or kefir. So the chicken will become softer and softer. In general, you can slightly correct the recipe, if necessary. Ingredients:
- chicken is small (not more than 1.5 kilograms) - 1 piece
- Butter - 70 grams
- a mixture of spices for chicken (cloves, oregano, marjoram, ginger, coriander, paprika and so on) - a tablespoon
- salt, pepper black ground - to taste
- water - 1 liter
- vinegar - 1 teaspoon
Cooking method: Wash the chicken thoroughly and dry it. If you can not judge her age and are afraid that the meat, if baked in the oven, turns harsh, then put the carcass for an hour in a marinade, consisting of a liter of water and a teaspoon of vinegar. Melt butter, add salt and all spices. Remove the bird from the marinade container and dry it. Now thoroughly grate the whole carcass with a mixture of butter and spices. Do not forget to do this not only from the outside, but also inside. Put the chicken prepared in this manner in the refrigerator for about 1 hour. Of course, if you take away the whole night to soak the meat with spices, then the dish in the oven will get even tastier. But if there is no time for this, then we can confine ourselves to a shorter sequence of actions. If the above hour has already expired, remove the chicken from the refrigerator and tie the legs and wings to it with thread. So the ready-baked bird when served on the table will have a more aesthetic appearance. Warm up the oven to 180 ° C. Put the chicken in a "sleeve", the edges of which do not forget to tie properly, and send the baked for about 45 minutes. After half an hour, cut the film so that the chicken turns rosy and appetizing. Check its availability is very simple. Take a match and pierce the meat in the thickest place. If there is a white juice, and a wooden match easily enters the carcass, the chicken baked in the oven is ready. You can take it out of the "sleeve", shift it onto a beautiful plate and enjoy a wonderful taste.
Chicken in a "sleeve" with a honey-garlic marinade
If you want to cook a festivea dish of meat, then this recipe completely meets this idea. The chicken turns out to be tender, juicy and fragrant. Honey-garlic tint is combined with the delicate taste of meat, and the flavor of the dish turns out to be truly magical. The bird, cooked in the oven as described below, will please even the most demanding gourmet. So, the chicken recipe in the "sleeve" with honey and garlic. Ingredients:
- chicken carcass (weight up to 2 kilograms) - 1 piece
- honey liquid - 2 tablespoons
- mustard - 2 tablespoons
- lemon - 1/2 pieces
- garlic - 2 cloves
- coriander - 1 teaspoon
- curry - 1 teaspoon
- paprika - 1 teaspoon
- Thyme - 1 sprig
- salt large - 1 tablespoon
- black pepper - to taste
Cooking method: First, prepare the chicken carcass. Wash it, remove the remnants of feathers, cut out the tail, dry with a paper towel and put in any deep bowl or saucepan. In a separate container, prepare a spicy marinade. To do this, squeeze a half of the lemon juice, and chop the garlic finely. Add to them honey, mustard, salt, pepper, paprika, coriander, curry and thyme. Thoroughly mix everything. Now marinate the chicken, carefully rubbing the aromatic honey mixture into it. When the process is completed, wrap the carcass with a food film and send it to the refrigerator for 5 hours, or better - for the whole night. During this time the chicken is perfectly saturated with the marinade, and its meat, later baked in the "sleeve", will surprise you with its unusual taste. If you are in a hurry and can not wait that long, use balsamic vinegar instead of lemon juice. With him, the bird will absorb the marinade faster. Oven heat up to 180-200 ° C. Take the "sleeve" for baking, cut off from it a piece of the right size and tie one edge with a special ribbon. Put the chicken inside and fix the second edge of the "sleeve". Now send the bird into the oven for about 1.5 hours. But what kind of chicken without a crust? 15 minutes before readiness, cut the upper part of the "sleeve" and bend the edges. Try to do it carefully, so as not to leak the juice, which will serve as an excellent sauce. When the chicken in the oven turns golden, take it out, put it on a nice plate, decorate with greens and serve it to the table. A good side dish to this meat is a crumbly rice. 
Chicken in a "sleeve" with vegetables
Such a recipe is convenient because you are simultaneouslycook both meat and garnish to it. And what could be better than a chicken baked with vegetables in the oven? However, if you cook them on a baking tray, the dish will turn dryish. Therefore, it is better to do it in the "sleeve" - it will come out juicy, fragrant and very gentle. The recipe can be used for the children's menu, especially if your child does not like vegetables. In this case, he will not refuse them. Ingredients:
- carcass of a young chicken (weight up to 1.5 kg) - 1 piece
- potatoes - 1 kilogram
- carrots - 300 grams
- zucchini - 500 grams
- pepper bulgarian - 1 piece
- sour cream - 400 grams
- garlic - 4 cloves
- salt, pepper black ground - to taste
Chicken carcass wash and dry. Remove from its tail part all unnecessary and slightly cut off the wings (for beauty). From sour cream, garlic, black pepper and salt, cook the sauce. If the dish is meant for children, make it a burning one. Smear the chicken with sour cream sauce outside and inside, leaving a large part for vegetables. Put the carcass in the refrigerator for a couple of hours. During this time, prepare the next side dish. Carrots and potatoes peel, squash simply wash thoroughly. You do not need to remove the skin from it, it is rather tender, so it will be well prepared. All these vegetables cut into identical pieces of medium size. Bulgarian pepper wash and divide into 8 long pieces. Fold all vegetables in a deep container and add the remaining sour cream sauce to them, mix. Since the dish should be baked not just on an open baking sheet in the oven, but in the "sleeve", it's time to start preparing it. Cut a piece of suitable size and one edge with a special tape or thread. In the resulting package, shift half of the vegetables, distributing them evenly. On top, place the chicken, previously cutting it along the breast and slightly breaking it. So she will cook faster. For meat, put the remainder of the vegetables. In the "sleeve" there should be no air, so squeeze it a little and fasten the second edge with a ribbon or thread. Place the pan with a dish in the oven, preheated to 200 ° C, for about 1 hour. If your chosen chicken weighs about 2 kilograms, then increase the time by another 20 minutes. When the dish is prepared, gently cut the "sleeve" and shift the meat and vegetables to a large plate. You can sprinkle with greens or decorate with fresh tomatoes. It will turn out beautifully, brightly and incredibly delicious!
Chicken with a filling of quail eggs and mushrooms, baked in a "sleeve"
This recipe is not as simple as all the previous ones,but it's definitely worth the time. Cooked in the oven dish is really festive and non-trivial. This chicken is sure to please your guests. The combination of quail eggs, greens and mushrooms is very harmonious and perfectly shades the taste of tender meat. If you want to show your best culinary skills, then be sure to master this recipe, and you will not regret it. Ingredients:
- chicken carcass (weight about 2 kilograms) - 1 piece
- eggs quail - 10 pieces
- dried white mushrooms - 50 grams
- breadcrumbs - 150 grams
- milk - 200 milliliters
- onion - 1 piece
- garlic - 2 cloves
- dill - 1 bunch
- salt, pepper black ground - to taste
- sunflower oil - for frying
Cooking method: First of all, pour boiling water over the mushrooms to make them swell. Then remove them and chop them not very finely. Onions peel, grind and lightly let in vegetable oil. Add the mushrooms and cook until cooked, at the end frying. Garlic and dill finely chop. Place bread crumbs with milk and leave to soak. Wash the chicken, dry and dry with a mixture of salt and pepper. Boil the quail eggs, and then gently clean them from the shell and cut them in half or into 4 pieces (as you like). Prepare the future stuffing. To do this, you only need to mix all previously prepared and cooled down ingredients: eggs, garlic, dill, biscuits and mushrooms with onions. Try and add spices as needed. Put the stuffing inside the chicken. From the "sleeve" cut a piece of the size that you need. One of its edges pull, lay the chicken and secure the second edge. Place the dish in the oven, preheated to 180-200 ° C, for about 1 hour. If you want the chicken to turn out to be deliciously toasty, then cut it from the top 15-20 minutes before the "sleeve" is ready. Just do it carefully so that the juice does not flow out. The dish can be served without garnish, it will turn out to be full and very tasty. And you probably take the recipe for a note and repeat it more than once. As for some culinary secrets, they exist in the preparation of dishes from chicken. The most important nuance is the choice of carcass. If you plan to bake a bird in the oven, it is better to give preference to young meat. In order not to be mistaken, buy a small or medium-sized carcass in the store. Pay attention to the presence of fat in the tail - the less it is, the better. Feel free to touch the tip of the keel bone. If it resembles cartilage, then the chicken is young, but if it looks like bone, it's old. More mature birds should be baked in the oven for at least 2 hours. Then her meat will be soft. It takes 45 minutes to prepare a young bird. If you overdo it, the dish will become less juicy. Take into account these little secrets, do not be afraid of experiments, and then your chicken, baked in the oven, will always be delicious and tender. Bon Appetit!
