Chicken legs in a sleeve in the oven

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to bake chicken legs in a baking sleeve in the oven? Prepare all products. It is better to take chicken legs small and chilled. For spices, I only use garlic and pepper, but you can add your favorite herbs and seasonings. Suneli hops, adjika, thyme and rosemary are perfect. If desired, fresh garlic can also be replaced with garlic powder. In principle, sour cream is needed for the marinade. And, of course, it can be replaced with mayonnaise or cream.

2. STEP 2

   

   Wash and dry the chicken legs.

3. STEP 3

   

   Add some salt. I recommend using coarse sea salt.

4. STEP 4

   

   Pepper the legs on all sides.

5. STEP 5

   

   Add chopped garlic. I grate it on a fine grater, but you can also chop the garlic with a knife or pass it through a press.

6. STEP 6

   

   Add sour cream. Its fat content does not play any role, so you can use the one that is available.

7. STEP 7

   

   Mix everything and leave the legs to marinate for at least 15 minutes. In principle, the marinating time can reach 1-2 days.

8. STEP 8

   

   Turn on the oven to 180 degrees. Cut the baking sleeve to the required length and place the pickled legs in it.

9. STEP 9

   

   Fasten the edges of the sleeve and make several punctures in it with a toothpick. This is necessary so that steam escapes through these holes during baking. Bake in an oven preheated to 180 degrees for about 40 minutes. The exact time and temperature will vary depending on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.

10. STEP 10

    

    If you like chicken with a crispy crust, then about 15-20 minutes before the end of baking, cut the sleeve so that the chicken can fry until golden brown. If you like the option that is closest to stewed chicken, then cook in the sleeve until the dish is completely cooked. Bon appetit!

Comments on the recipe

IrinaVic

03.09.2023

4.8

It is convenient to bake in a sleeve. The chicken turns out juicy and tender. I know the version with soy sauce.

Margarita

03.09.2023

4.6

I haven’t used a sleeve for a long time, and then I came across the recipe “chicken legs in a sleeve in the oven.” I liked that there was practically no need to marinate the meat. I held it for literally 20 minutes. The only thing was that my legs took longer to bake: I kept them in the sleeve for 20 minutes, then 20 without the sleeve, and another 20 turned on the top grill for a crispy crust. But I suspect this is due to the peculiarities of the oven, or maybe the legs were large. But despite all this, I really liked everything: crispy crust on top, juicy chicken inside. It’s very convenient, I came home from work, marinated it, set it up, went about my business and an hour later a wonderful dinner was ready. Very good in a hurry. I will cook again.