Chicken stuffed with potatoes in the oven in the sleeve

Simple, delicious, satisfying! Ruddy chicken with potatoes is a full lunch! Very tasty, fragrant, ruddy chicken turns out! This dish is very satisfying. It can be supplemented with nothing, except pickles or fresh vegetables, herbs. You and your family, guests will be happy to eat this dish and ask for supplements!

mom of sweet tooth

The author of the recipe

Chicken stuffed with potatoes in the oven in a sleeve

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Composition / ingredients

Servings:

Chicken (weighing 1.5-1.8 kg)

Potatoes

Onion

Sour cream (or mayonnaise)

100

Adjika (or ketchup)

Spices dry (spice mix for chicken)

to taste

Thyme, thyme

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 11 g

Fats 38 % 11 g

Carbohydrates 24 % 7 g

170 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h 30 min

Step 1:
How to make a chicken stuffed with potatoes in the oven in a sleeve? Products for cooking stuffed chicken. Clean and wash the vegetables, wash the chicken carcass, dry it with paper towels. Instead of sour cream, you can take mayonnaise.
Step 2:
In a bowl with sour cream, add adjika or ketchup, salt, spices for chicken. Stir the sauce until smooth.
Step 3:
Coat the chicken carcass liberally with sauce. The remainder can be lubricated with the chicken carcass from the inside. Marinate the chicken in the sauce for 30 minutes so that it is saturated with the aroma of spices.
Step 4:
Meanwhile, cut the potatoes into small cubes and onion into small slices.
Step 5:
In a deep bowl, mix the onion, potatoes, thyme, salt.
Step 6:
Stuff the chicken carcass tightly with minced meat.
Step 7:
Sew up with white food thread or fasten the edges of the incision with toothpicks.
Step 8:
Connect the edge of the baking sleeve on one side with a special clip or tie with a thread. Put the stuffed chicken inside, pour the rest of the sauce, close the sleeve on the other side. Put the chicken on a baking sheet and bake at 200 degrees for 1.5 - 2 hours until cooked. When the sleeve is inflated with a bubble, prick it at the top with a needle in several places and put the baking sheet back in the oven. Be careful, hot steam!
Step 9:
20 minutes before the end of cooking the chicken, cut the sleeve on top and gently push it apart so that the liquid does not flow out of it. This will give the chicken a nice blush. Bake the chicken until fully cooked. Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. This is what a ready-made chicken looks like.
Step 10:
Remove the toothpicks. Put the chicken on a platter, decorate with vegetables, herbs to your liking. Help yourself! Enjoy your meal!

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way to defrost chicken read in article about proper defrosting of products .