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, preserving all the useful properties of the components and not adding a drop of excess fat and carcinogens to them.
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Whole chicken with potatoes in a 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 red and black ground pepper;
- 1.5 tsp salt.
Wash the chicken and pat it with a paper towel. Cut thick stalks near the branches of dill and finely chop the greens. 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. Spread the bird carcass with the mixture inside and outside and leave it for 30-40 minutes.
Cut the peel from the potato, cut it into slices of the right size, salt with the remaining salt, season with black pepper, pour sour cream and stir so that the seasonings and sour-milk sauce are evenly distributed. Prepare a baking sleeve, lay the chicken in it with the abdomen down, garnish and tie.
Before sending the filled product sleeve to the oven, carefully make a few holes on the top of the oven to allow steam to escape using a fork or a toothpick.
Put the package in the form and put in the oven, already preheated to 180oC. Bake chicken with potatoes for 2 hours, then put everything in a deep dish with a thick bottom along with the resulting juice. Serve the bird whole or cut into pieces.