Chicken and potatoes are the perfect combination for a hearty lunch or dinner. Bake these products in a special sleeve, and you will get a tasty, light dish, retaining all the beneficial properties of the components and not adding a drop of excess fat and carcinogens to them.
Whole chicken with potatoes in the sleeve
Ingredients:
- 1 chicken weighing 1.5-1.6 kg;
- 500 g of potatoes;
- 4 cloves of garlic;
- 30 g of dill;
- 1, 5 tbsp. vegetable oil;
- 1, 5 tbsp. sour cream;
- 0.5 tsp each red and black ground pepper;
- 1, 5 tsp salt.
Wash the chicken and pat dry with a paper towel. Cut off the thick stems from the dill twigs and finely chop the herbs. Peel the garlic cloves and cut them with a sharp knife or crush them in a special press. Mix vegetables with vegetable oil, red pepper, 1 tsp. salt and mix well. Coat the inside and outside of the poultry carcass with the mixture and leave it for 30-40 minutes.
Peel the potatoes, cut them into slices of the desired size, season with the remaining salt, season with black pepper, top with sour cream and stir to distribute the seasoning and fermented milk sauce evenly. Prepare a roasting sleeve, place the chicken belly down in it, garnish and tie.
Before sending the filled sleeve with food into the oven, carefully make several holes in its upper part for steam to escape with a fork or toothpick.
Transfer the roll to the baking dish and place in the oven, already preheated to 180oC. Bake the chicken and potatoes for 2 hours, then put everything in a deep dish with a thick bottom, along with the resulting juice. Serve whole or cut into pieces.
Diet recipe for chicken with potatoes up your sleeve
Ingredients:
- 6 chicken thighs;
- 600 g of potatoes;
- 1 large tomato;
- 1 onion;
- half a lemon;
- 20 g of parsley;
- 1 tbsp. water;
- 1/3 tsp ground black pepper;
- 1, 5 tsp salt.
Rinse your thighs, peel them off and trim off excess fat, if any. Sprinkle them with 3/4 tsp. salt, pepper and rub the spices with your hands. Cut the lemon, without removing the peel, into thin semicircles, tomato, onion and potatoes - in circles, lightly salt the latter.
Chicken thighs can be replaced with less oily legs or breast.
Insert the chicken into the sleeve and secure it firmly on one side with the supplied clip. Layer on top of the poultry pieces, first the potatoes, then the tomato, onion, lemon slices and whole parsley sprigs. Salt water, pour it into the sleeve and secure the second end.
Preheat oven to 200oC and place the wrapped chicken and vegetables on the baking sheet. Cook for 40 minutes, then lower the temperature to 160oC and simmer for another 50 minutes. Remove herbs and lemon from it before serving.
