Chicken in the oven whole in a sleeve with a crust

4 servings
2 hours

How do you bake chicken up your sleeve with the whole crust? Prepare all the necessary products. Take a medium-sized bird, best about one and a half kilograms, chilled and well gutted.

Wash the chicken well, dry with paper towels, remove the existing feathers if necessary.

Salt the chicken on all sides. I take ordinary white salt without additives, but it is quite possible to take flavored one: for example, Swan or Adyghe salt.

Pepper the chicken from all sides. You can take any kind of hot pepper: black or red. If you don't like spicy, you can use ground paprika for a more beautiful color.

Add the crushed garlic to the chicken. I let the clove through the press, but you can also grate the clove on a fine grater or grind it with a knife. Garlic powder can also be used, but since we cook up our sleeve, the garlic will not burn, so it is better to use fresh. If you wish, you can grate the chicken and some other seasonings: suneli hops, Provence herbs and any other dried seasonings.

Put the chicken in the casserole sleeve. A sprig of fresh rosemary, thyme or mint, or maybe a few lemon lobes, can be added to the fragrance sleeve. Attach the sleeve edge with a special clip.

Toothpick a few punctures in the sleeve so that extra steam comes out when cooking. Bake in the oven preheated to 180 degrees for about 45 minutes. For the first 30 minutes, I recommend baking right up your sleeve, then if you want to get a crispy fragrant crust, cut the roasting sleeve on top, and bring the chicken to full readiness. For confidence, make an incision in the thigh area - clear meat juice should flow out, not blood. Chicken is ready!

Serve the chicken right away while it's hot! Fresh seasonal vegetables or vegetable salads are best suited to it. Enjoy your meal!