My favorite “quick dinner” option is chicken legs with potatoes, baked in a sleeve. No other dish produces such delicious potatoes and chicken. There is a minimum of products, it is prepared quickly and effortlessly. Well, a very tasty dish in which all the products are obtained in their own juice. And secondly, there is a minimum of dirty dishes after it, which is also good news.
First of all, we stuff the chicken legs with garlic. To do this, we make small longitudinal cuts in them, where we insert the garlic cloves.
It is clear that the chicken must be processed - clean and without feathers. 
Now put the legs in a deep plate and add spices in which they will marinate for a short time.
Add salt, pepper, soy sauce and curry to the legs. Mix everything and set aside while we peel the potatoes and preheat the oven. 
Peel the potatoes, wash them and cut them into small cubes.
Add grated carrots, vegetable oil and salt and pepper to it. 
Now we put all our preliminary preparations into a baking sleeve, according to the instructions for its use.
Those. We secure the sleeve on both sides with special clips and leave a little room for the bag to swell (meaning, do not wrap the food tightly) and, just in case, make a couple of punctures on the bag with a fork.
We all put the chicken with the potatoes in the oven in the oven for about 50-60 minutes.
After the specified time has passed, remove the products from the oven and check them for readiness. 
They were baked, the question was their color. If you want crispy chicken, you can cut the bag and keep it in the oven for another 15 minutes until the food is covered with an appetizing crust.
In principle, that's all.
As you can see, chicken legs with potatoes baked in a sleeve are prepared very simply, a minimum of dishes are used, which will then have to be washed, and most importantly, all the products are obtained in their own juice. Well, very tasty!
Baked chicken legs with potatoes - so ordinary and simple and at the same time very tasty and satisfying. They can be prepared for a regular meal or as a festive hot dish, and it will be a win-win. Bake chicken legs with potatoes in sour cream sauce or stew in a sleeve, and you will receive a lot of compliments.
Ingredients: - 4 chicken legs (1.1–1.3 kg);
600 g potatoes; - 1 onion; - 100 g hard cheese; - 100 ml sour cream; - 5–10 g fresh basil; - 0.5 tsp. ground white pepper; - 1.5 tsp. fine salt.
Peel the potatoes and cut into large cubes. Remove the skin from the onion and chop it finely. Finely chop the basil. Sprinkle potatoes with 0.5 tsp. salt and mix with your hands, then place it in a heatproof dish. Scatter onions, herbs and sour cream on top using a tablespoon. Preheat the oven to 190°C.
Rinse the legs, trim off excess skin and fat. Rub them with the remaining salt, place them on top of the vegetables and season with pepper. Pour 100 ml of water into the mold and place it in the oven.
If you completely remove the skin from chicken legs when cooking, add 2 times more water to the pan.
Bake the dish for an hour. During this time, open the oven 2-3 times and pour the resulting juice over the chicken. Finely grate the cheese and coat the legs evenly. Cook them for another 5-10 minutes until the cheese is melted and browned.
Chicken legs baked with potatoes in the sleeve
Ingredients: - 4 chicken legs; - 800 g potatoes; - 2 carrots; - 4–5 cloves of garlic; - 2 tbsp. soy sauce; - 2 pinches of ground black pepper; - 1 tsp. without a slide of curry; - 1.5 tsp. fine salt; - 10 g parsley; - 2 tbsp. vegetable oil.
Wash and remove fat from the legs, cut each into two parts at the joint area: thigh and drumstick. Use a long, sharp knife to cut deep slits into the chicken pieces. Insert quartered garlic cloves into them. Transfer the legs and thighs to a deep bowl. Sprinkle them with 1 tsp. salt and mix thoroughly with your hands, add pepper, curry and soy sauce, stir the chicken again and leave to marinate for 20-30 minutes.
Remove the skins from the potatoes and cut into wedges. Grate the carrots on a coarse grater and combine with the potatoes. Salt the vegetables with the remaining salt and distribute the bulk ingredient, handling them with your hands, then pour over the vegetable oil. Turn on the oven, setting the temperature to 190°C.
Prepare a baking sleeve and put half of the vegetables into it, place marinated chicken legs on top, cover them with the second part of potatoes and carrots, as well as chopped parsley. Secure the edge of the sleeve and pierce it with a fork in several places. Carefully transfer the parcel to a baking sheet and bake for 50 minutes. Tear the bag and dry the chicken in the oven for 10–15 minutes at 200–220°C until golden brown.
In the sleeve, the legs with potatoes are baked in the oven very quickly, the dish turns out incredibly tasty. The chicken meat falls off the bones and is tender and juicy. The potatoes are saturated with chicken juice and become incredibly tasty! We suggest considering several recipes for chicken legs with potatoes in the sleeve.
Chicken legs with potatoes baked in mayonnaise sauce
Mayonnaise is the most popular dressing for potatoes and chicken; chicken legs with potatoes in a sleeve in the oven will turn out excellent with it. A person can rarely refuse this dish. It attracts with its aroma and appetizing appearance.
Ingredients:
- two chicken legs;
- 8-10 potatoes;
- three cloves of garlic;
- a small onion, you can do without it;
- salt, a mixture of ground peppers or any seasonings of your choice;
- 100 grams of mayonnaise.
You can use sour cream instead of mayonnaise. But in the first case, the chicken with potatoes will be much juicier!
Cooking chicken with potatoes and mayonnaise
It is very easy to cook chicken legs with potatoes in the oven. All the ingredients are baked together in the sleeve, you won’t need to turn them over, stir them, or pour liquid over and over again! This is why many women are so fond of the baking sleeve, because after a hard day at work you don’t really want to devote a lot of time to cooking.
- The amount of ingredients indicated in the recipe is designed to prepare dinner for four people. Therefore, we suggest cutting the legs into two parts - thigh and drumstick. So, you have four pieces of chicken. Rinse them, then dry them briefly with a paper towel.
- Place the mayonnaise in a deep bowl. Crush the garlic into it (you can chop it finely), add salt and seasonings. Coat each piece well, and then leave in this marinade for half an hour.
- While the chicken is infused in mayonnaise and seasonings, prepare the potatoes for baking. Wash it, peel it, cut it into thin slices. If you cut thinly, then at the end of cooking you will find puree under the legs!
- Place potatoes in an even layer on the bottom of the sleeve. Place onion rings on top of it (if using), then carefully place the chicken legs. Distribute the remaining marinade not on the meat, but on the potatoes showing through between them.
- Tie the sleeve, make 2-3 small holes with a knife or scissors, place on a baking sheet.
You need to bake for about 40 minutes until fully cooked, but this way the chicken will turn out pale and the skin will not be fried. Or after 30 minutes you can cut the sleeve, revealing the meat. Increase the temperature from 180 to 220 degrees and continue baking the dish until a crust appears.
Leg in the oven in a sleeve with potatoes and other vegetables
Why not use other vegetables when baking, it’s very tasty? Let's try to diversify a familiar dish and make it colorful and more interesting. This is an excellent recipe for at least somehow feeding a child with vegetables if he consistently refuses them. The aroma emanating from the dish will not let your child refuse a portion!
Ingredients:
- two chicken legs;
- 5 potatoes;
- small, young zucchini;
- carrot;
- bulb;
- tomato;
- bell pepper;
- 200 grams of sour cream;
- two cloves of garlic;
- salt and seasonings.
Cooking chicken legs with vegetables in the oven
You can cook the dish in a sleeve, or you can directly in a baking sheet, but for baking you will need to cover the baking sheet with a sleeve (for better results). Do whatever is more convenient for you. We still offer the second option, since laying out ingredients in layers in a sleeve is not very convenient.
- Cut the legs into two parts, wash and dry.
- Cut the zucchini into rounds, removing the skin if necessary. Press the garlic through a press, mix with two tablespoons of sour cream and a pinch of salt.
- Place the zucchini on the bottom of the baking sheet, spread with sour cream, garlic and salt.
- On top of the zucchini you need to lay a layer of grated carrots, then - rounds of previously peeled potatoes. Brush the potatoes with sour cream and salt.
- Place tomato slices and sliced bell pepper on top of the potatoes. Grease with sour cream and add a little salt.
- Next, lay out the onion rings and chicken legs on top.
- Cover the baking sheet with a baking sleeve and tuck the edges inward.
Bake first for 30 minutes at 180 degrees. Next, you will need to remove the sleeve and increase the temperature to 200 degrees (no more, the bottom layer may burn at a higher temperature). Raise the baking sheet to the highest level of the oven, bake for a few more minutes until the chicken is covered with an appetizing crust.
Conclusion
Potatoes baked in a sleeve with legs can not only be prepared for dinner, but also served at the table for any celebration; no one will refuse it! Sprinkle the dish with cheese at the end of baking (or don’t sprinkle it, leave it as is), it will be very tasty!
According to housewives, baked chicken with potatoes is one of the most favorite dishes in families. Neither adults nor children refuse it.
22.10.2018
You can cook chicken legs in a sleeve in the oven in different ways and to suit every taste. The recipes for such dishes are varied. The sleeve helps preserve the juiciness of poultry meat. When baked in the oven, the meat seems to languish in its own juice or marinade. Vegetables are often allies of chicken legs. We will discuss the best recipes for cooking chicken in today's article.
For dinner, you can whip up a chicken leg in the oven with potatoes in the sleeve. This dish can safely be called universal, because you get both a meat treat and a potato side dish. There is no need to add sauce; the meat will simmer in its own juices.
On a note! The meat and vegetables will be steamed in a plastic sleeve. If you want the chicken legs to acquire a golden hue, cut the sleeve at the very end and leave the dish in the oven for another 10-15 minutes.
Ingredients:
- fresh frozen chicken ham – two pieces;
- garlic cloves - three pieces;
- finely ground salt;
- seasonings for chicken meat - 1 table. spoon;
- potato tubers – 500 g;
- seasonings for vegetables - 1 teaspoon. spoon;
- ground allspice.
Preparation:
Chicken legs in a sleeve in the oven
You can simply cook chicken legs baked to a caramel crust. You don't even have to add marinade or sauce. There are quite enough aromatic herbs and spices.
On a note! To bake chicken legs to an amber crust, add a little honey in combination with mustard. Poultry meat can also be seasoned with ground turmeric.
Ingredients:
- fresh frozen chicken hams – six pieces;
- large onion - one piece;
- ground allspice;
- lemon – ½ piece;
- finely ground salt;
- seasonings
Preparation:
Ham with rice garnish
Without much effort, financial and time costs, you can cook delicious chicken legs with rice in a sleeve in the oven. In general, rice cereal is most often used to stuff chicken carcass, but you can bake individual parts of the chicken. Immediately you will have both a side dish and a meat treat ready.
On a note! When baked, the rice grains will be saturated with chicken fat, resulting in a juicy, aromatic and crumbly texture.
Ingredients:
- fresh frozen chicken legs – 2-3 pieces;
- finely ground salt;
- lemon - one piece;
- rice cereal – 150 g;
- mayonnaise – 150 ml;
- ground allspice;
- ground sweet paprika.
Preparation:
- Defrost chicken legs naturally. Rinse thoroughly with filtered water and dry with paper towels.
- Rub each ham with finely ground salt and ground allspice.
- Transfer the chicken legs to a plastic container.
- Squeeze the juice out of the lemon using any convenient method. Pour freshly squeezed citrus juice over chicken meat.
- Add mayonnaise and stir vigorously.
- In this form, put the chicken legs in the refrigerator for a couple of hours to marinate.
- Wash the rice grains until the water becomes clear.
- Transfer the rice to a plate, add filtered water and leave for one hour.
- After the allotted time has passed, drain the water from the rice cereal and transfer it to a baking bag.
- Add the chicken legs and pour the marinade over everything.
- Use clips or kitchen twine to secure the edges. We transfer the sleeve to a baking sheet and place it in the oven.
- The dish will take about one hour to prepare at a temperature threshold of 180-190°.
On a note! To make sure the rice is steamed, you can add a few tablespoons of boiled hot water to the sleeve before baking. You can add a little tomato juice or ketchup to the water.
If you have not yet tried such a delicious dish as baked in the oven, then be sure to cook it. The dish is not only tasty, but also looks quite festive. A baking sleeve is probably one of the devices that every housewife has in her kitchen. In recent years, I think many have become convinced of all the benefits of its use. Any meat or vegetable in the sleeve turns out incredibly tasty, especially if cooked together. In principle, any type of meat, be it pork, veal, beef, lamb, rabbit or chicken, can be combined with different vegetables.
With potatoes up your sleeve - a win-win option for meat and vegetables baked in the oven. You can use any part of the chicken for baking - backs, wings, legs or breast. In any case, vegetables and meat should be marinated before baking. The simplest thing is to use vegetable oil with the addition of salt and spices for these purposes. You can prepare any of the marinades that you love and know. I suggest marinating chicken and vegetables in mayonnaise and ketchup. A good, simple and tasty option.
Ingredients:
- Potatoes - 5-6 pcs.,
- Chicken - 500-600 gr.,
- Carrots - 2 pcs.,
- Onions – 2 pcs.,
- Spices for potatoes, paprika, dried Provençal herbs, turmeric, curry,
- Mayonnaise,
- Ketchup,
- Salt.
Chicken with potatoes in the sleeve - recipe
Let's prepare vegetables and meat for baking in the sleeve. Let's start with . Wash and dry the chicken fillet or legs (drums or thighs). Sprinkle the chicken generously with spices.
Add a tablespoon of mayonnaise and ketchup.
Rub all sides with spices and sauces. Place the bowl of chicken in the refrigerator.
While the meat is marinating, peel the vegetables - potatoes, carrots and onions. In summer, the classic set of vegetables can be supplemented with bell peppers, tomatoes, green beans, green peas, eggplants, zucchini, and so on.
Cut small carrots into slices. It is advisable to cut large carrots into half-slices or quarters.
Cut the potatoes into medium pieces as for first courses.
Cut the onions into quarters of rings.
Place potatoes, onions and carrots in a deep bowl.
Sprinkle vegetables, like chicken, generously with spices. For spices, I used paprika, dried Provençal herbs, turmeric, and curry.
To make the potatoes rosy, juicy and fried, just like the chicken, season them with mayonnaise and ketchup.
After that, mix it.
Cut off the required amount of baking sleeve. Tie one side tightly with thread. Fill the sleeve with potatoes and vegetables. Place chicken on top of potatoes. Tie the sleeve on the other side.
In a baking sleeve, place on a baking sheet or in a mold. Place on the middle shelf of an oven preheated to 180C. Immediately after you put the meat in the oven, the sleeve will rise, which is normal. The air that entered the sleeve under the influence of high temperature expanded and turned into steam.
Bake the chicken with potatoes and vegetables for 35-40 minutes. During this time, both chicken and meat will become incredibly soft and juicy.
Remove the baking sheet from the oven. Carefully, so as not to burn yourself, make a cut with a sharp knife and open the baking sleeve. Place back in the oven and hold for another 10-15 minutes. This time is enough for the meat, potatoes and vegetables to brown.
Chicken with potatoes in a sleeve in the oven ready. Serve the dish hot, complemented with a light vegetable salad. Enjoy your meal. I will be glad if you liked this oven-baked recipe and will find it useful in the future.
Chicken with potatoes in the sleeve. Photo
