Oven chicken meat in foil. Aromatic chicken in foil. Step-by-step recipe for chicken with quince and rice in foil in the oven

1. Chicken - 1.5 kg
2. - 2-4 cloves
3. and / or - 6-7 tbsp.
4. for chicken - to taste
5. - taste

The chicken should be thawed first. Then carefully wash the carcass and cut it into pieces (or leave it whole if you want to bake whole).

Pieces of chicken must be rubbed with salt, just do not overdo it, as the bird may turn out to be oversalted. If you are cooking a whole bird, then it must be rubbed both inside and out.

Spices

Sour cream and / or mix together with spices in a bowl. cut into thin slices, make cuts in the meaty parts of the chicken and fill them slices of garlic. After that, put the chicken on foil, pour over a mixture of mayonnaise and / or sour cream with spices and wrap it in an envelope. You need to wrap it tightly so that the resulting juice does not leak out in any case, even better two layers of foil. Lay the chicken pieces on a baking sheet with the seams of the foil facing up.

Then we put the chicken in the oven, heated to 180-200 degrees and wait 1.5-2 hours, depending on the size of the pieces.

If a whole chicken, then 2.5-3 hours. To check readiness, you need to carefully unfold the foil and pierce the chicken with a knife - the meat should be white and the juice should be clear. After the bird is ready, unfold all the pieces (you can even cut off the extra parts of the foil) and put it back in the oven for 30 minutes to get a crispy crust.

Chicken in foil in the oven, depending on the chosen cooking method, may differ in shape, aroma and even taste, but it will definitely turn out juicy and amazingly tender. In this case, the bird will be well baked inside and out. This is the main advantage of cooking chicken in foil in the oven. It will definitely be appreciated by all lovers of light, but at the same time hearty and nutritious dishes.

You can bake a whole chicken in foil in the oven with just a little salt and pepper. It is also often stuffed with a wide variety of fillings, experimenting with a set of spices and the composition of the marinade. So, from two identical carcasses, you can get two absolutely different treats from each other.

Also, chicken in foil in the oven is often baked in portions. Any parts of the bird, in particular fillets, are suitable for this. The foil allows you not to puzzle over how to fill the rest of the baking sheet space. You can bake legs, thighs or wings without any additional ingredients, and they will still turn out very juicy.

If desired, chicken in foil in the oven can be supplemented with a side dish of fresh vegetables, potatoes or some kind of cereal. Also, the dish often includes mushrooms, hard cheese, sour or sweet fruits, sauces, herbs, etc. In fact, there are very few foods in the refrigerator that could not be baked with chicken. You just need to choose the right recipe or trust your own culinary intuition and create your own signature dish based on the proposed ingredients.

This recipe is for two servings of fragrant chicken legs with potatoes. Each of them is individually wrapped in foil and served in the same way. This dish looks very interesting and festive, although only the simplest ingredients are used in it. Before baking, the chicken can be soaked in any marinade of your choice. So the dish will be even more interesting. In order for the foil to accurately maintain its tightness during baking, it is better to fold it in 2-3 layers.

Ingredients:

• 4 chicken drumsticks;
• 5 potatoes;
• 70 g of hard cheese;
• 2 onions;
• 3 cloves of garlic;
• Salt pepper.

Cooking method:

1. Cut the onion into thick rings.
2. Unfold two pieces of foil on the table, put an equal amount of onions in one layer on each.
3. Cut the potatoes into cubes and spread them over the onions, add a little salt and pepper or a special seasoning for potatoes.
4. Mince the garlic with a garlic press and rub over the chicken thighs.
5. Also rub the chicken with salt and pepper, put the legs on a layer of potatoes.
6. Sprinkle the chicken drumsticks with grated cheese on top, wrap the dish in foil.
7. Put both portions of chicken legs in foil on a baking sheet and bake for 1 hour at 180 degrees.

Interesting from the network

Apples go great with any bird. They saturate the meat with their juice, and it becomes amazingly soft and fragrant. And the apples themselves in foil in the oven will become a real delicacy. Seasoning for chicken can be taken the most common, from a bag. It is better to buy a bird already prepared for stuffing, otherwise you will have to spend extra time removing the insides, etc. The cooking time for chicken in foil in the oven directly depends on the size of the bird. This recipe is for a carcass weighing 1.5 kg. For every 500 g on top, add another 20 minutes.

Ingredients:

• 1 chicken;
• 6 cloves of garlic;
• 4 apples;
• 1 tsp seasonings for chicken;
• Salt pepper.

Cooking method:

1. Rinse the apples, remove the seeds and stalks, cut the fruit into large slices.
2. Pass the garlic through a press and mix it with the fruit.
3. Rinse the chicken carcass thoroughly, dry it with a paper towel and stuff with apples.
4. Rub the top of the bird with chicken seasoning, salt and black pepper.
5. Line a baking sheet with foil and place the stuffed chicken on top.
6. Wrap the carcass tightly with foil, heat the oven to 200 degrees.
7. Bake the chicken in foil in the oven for 1 hour 30 minutes.

Rice and vegetables are the perfect side dish for oven baked chicken. So why not cook these two wonderful dishes together? For this recipe, you can use frozen vegetables, choosing the mixture that you like best. This will not change the cooking method at all. Of course, with fresh vegetables, the dish will be even more juicy and tasty, but, unfortunately, it is not always possible to find such a rich assortment of vegetables in stores. If you are using young zucchini, it is not necessary to peel them. Rice is recommended to soak for several hours or boil until half cooked.

Ingredients:

• 500 g chicken fillet;
• 1 glass of rice;
• 100 g pumpkin;
• 200 g zucchini;
• 50 g of bell pepper;
• 200 g eggplant;
• 30 g butter;
• 1 onion;
• 3 cloves of garlic;
• 100 g of green beans;
• 3 art. l. vegetable oil;
• Salt pepper.

Cooking method:

1. Cut the peeled eggplant, onion and zucchini into half rings.
2. Cut the pumpkin into medium-sized cubes, bell pepper into strips, cut each clove of garlic in half.
3. Rinse the chicken fillet thoroughly, dry it, cut into medium pieces of arbitrary shape.
4. Rinse rice in several waters, mix it with vegetables, fillets and beans.
5. Add salt, pepper and spices to the resulting mixture to taste.
6. Cut the cold butter into small pieces and also mix it with the chicken and vegetables.
7. Put the prepared products in a baking dish greased with vegetable oil, pour half a glass of water on top.
8. Cover the form with foil and tightly tuck the edges, put in an oven preheated to 180 degrees.
9. Bake chicken in foil in the oven for 40-50 minutes.

Now you know how to cook chicken in foil in the oven according to the recipe with a photo. Bon appetit!

Chicken in foil in the oven is a really tasty and presentable dish that will become the main treat of the festive table. For its preparation does not require supernatural knowledge in cooking. You just need to carefully read the recipes and the following tips from professionals on how to cook chicken in foil in the oven:

• If you want your foil chicken to turn browner in the oven and the skin to be well cooked, remove the foil a few minutes before the end of cooking. It is best to switch the oven to the grill mode, if such is provided;
• Make sure that the entire dish is covered with a layer of foil without any gaps, regardless of whether you bake the chicken in pieces or whole. The foil to the chicken should fit snugly. At the same time, try to keep the "seams" on top;
• Be sure to thaw the bird completely and let it come to room temperature before baking the foil-wrapped chicken in the oven. It is also not recommended to bake wet meat, so blot the chicken pieces with paper towels;
• If you want the meat to be easily separated from the bones, and the skin of the chicken to be soft, then it is better to bake it in foil in the oven at a low temperature, but for a longer time. If, on the contrary, you prefer a crispy skin, then raise the temperature to 200-220 degrees, and reduce the cooking time by a third.

Step-by-step recipes for delicious whole oven chicken in foil with apples, vegetables, nuts and prunes, in tomato, garlic and sour cream dressing

2017-11-29 Julia Kosich

Grade
prescription

2984

Time
(min)

servings
(people)

In 100 grams of the finished dish

16 gr.

13 gr.

carbohydrates

1 gr.

180 kcal.

Option 1: Classic Whole Foil Oven Chicken Recipe

The main problem when cooking a whole bird is that the meat near the bones can remain raw. But the presence of blood for this type of meat is unacceptable. Can you guarantee that this won't happen? Yes. We recommend making the whole chicken in foil in the oven.

Ingredients:

• 1.5 kg of chicken;
• 10 g coarse salt;
• half a lemon;
• 5 g ground pepper;
• a few sprigs of parsley.

Whole foil chicken recipe step by step

Wash the middle chicken carcass well. Moreover, it is important to remove the remnants of the viscera and blood clots. Then blot the meat from the inside and outside with napkins. Put it in a wide container.

Squeeze the juice of half a lemon into a dry glass. Lubricate the whole carcass with it, leaving no empty space. It is important to do this both outside and inside.

Now sprinkle the chicken with coarse salt (if using fine, take a little less than the specified amount) and black pepper.

Wash a few sprigs of parsley and lay on the foil. It is better to roll it in two layers so that the paper does not burst in the process and all the juice does not spill onto the baking sheet.

Lay the prepared carcass on top. The use of greens will not only provide flavor to the meat, but also prevent the bottom from burning.

Wrap the meat tightly, being careful not to tear the paper, and place the workpiece on a baking sheet. Send the whole chicken in foil to the oven.

Bake the dish at 190 degrees for an hour. Next, carefully remove the baking sheet and slightly open the meat. Pierce the area near the thigh with a skewer. If the juice is clear, fully unwrap the chicken and (preferably over high heat) cook for another 10-14 minutes. During this time, the carcass will be covered with a delicious crust.

Having opened the foil, try to make a kind of boat out of it. It is important. Otherwise, the resulting juice will flow onto the baking sheet. If it turned out to be too much, carefully scoop out the liquid with a spoon and, having boiled with cream and cheese in a saucepan, prepare a delicate sauce.

Option 2: Quick Whole Foil Oven Chicken Recipe

Ingredients:

1.3 kg of chicken;

salt to taste;

spices for chicken;

1/2 cup apple juice.

How to quickly cook whole chicken in foil in the oven

Grate the cleaned and washed chicken with salt and a sufficient amount of special spices for this type of meat.

Lay the carcass on a double layer of foil. Wrap it on all sides, leaving the top of the meat open.

Pour in a trickle of purchased apple juice, trying to evenly distribute it over the surface.

Lightly sprinkle the top with salt as you will wash it off with the juice. Close it tightly with paper.

Bake at the required 200 degrees chicken in the oven entirely in foil. After 50 minutes, check the readiness of the dish. To do this, you need to get the chicken, unfold it a little and pierce it in the widest place - near the thigh. If the flowing liquid is clear, without cloudy impurities, turn off the stove and serve the chicken on the table.

If you want to achieve a fried crust, after 35-37 minutes from the start of cooking, you need to unfold the foil, trying not to burn your fingers. Cook the meat under the upper fire ("Grill" mode) for another 15-17 minutes.

Option 3: Whole chicken in foil with apples in soy sauce

If you want to cook chicken in an oriental way, we recommend that you pay attention to this recipe. After all, we will include sweet soy sauce, hot pepper and a fragrant apple in it.

Ingredients:

• 2 kg of chicken;
• 2 sour apples;
• black pepper to taste;
• 45 grams of soy sauce;
• a pinch of salt.

How to cook

Wash a relatively large chicken well. Make sure there is no blood left inside. Then dry the bird on all sides with napkins.

Now rub the carcass from the inside with coarse salt. Lay chicken on foil. It is recommended to fold it in half.

Washed sour apples cut in half and remove the middle with ponytails. Cut the fruit with the skin into neat slices. Place them inside the bird.

Raise the edges of the foil and pour the carcass with soy sauce. Pepper the surface and wrap immediately.

Roast the whole chicken in the oven for an hour and a half. The required temperature is 190 degrees. If your oven supports the "Grill" mode and there is an overhead fire, it is highly recommended to open the foil and cook on it for the last 20 minutes.

When you open the carcass, be sure to grease it a couple of times with the resulting dark juice. Due to the presence of sugar in soy sauce, the crust will turn out sweet and appetizing.

Option 4: Whole chicken in foil with vegetables in tomato dressing

In addition to traditional apples, it is quite acceptable to use a variety of vegetables for stuffing a whole carcass. And to make the taste characteristics deeper, we advise you to include tomato dressing in the composition of the dish.

Ingredients:

• 1.5 kg of chicken;
• 2 potatoes;
• large sweet pepper;
• a couple of small onions;
• a third of a bunch of dill;
• refined oil;
• 4-5 cherry;
• coarse salt;
• 25 grams of tomato sauce;
• spices to taste.

Step by step recipe

Leave the washed and cleaned carcass to dry on a towel. In parallel, remove the skin from two medium potatoes.

Also, get rid of the partitions of the sweet pepper by cutting off the top of it. Then, together with small onions (without husks), cut into medium pieces. Chop clean dill and cut washed tomatoes in half.

Mix pepper, herbs, onion and cherry tomatoes in a bowl. Set aside.

Cut the potatoes into slices (thickness up to 0.5 cm), drizzle with oil and salt. Lay in a relatively even layer on a double layer of foil.

Place the chicken carcass on top, which you want to rub with salt and spices, and also smear with tomato sauce ("Barbecue" or "Gentle"). Place prepared vegetables inside. Wrap tightly.

Set on the plate 195 degrees. Roast the whole chicken in foil for about an hour. After partial cooling, drain the juice from under the bird and make a dressing out of it, thickening with cream or flour.

Although the use of refined oil will increase the calorie content of the dish, we still recommend including it in the recipe. Otherwise, the potatoes will burn to the foil. In addition, this root crop can be pre-boiled "in uniform". So it will definitely be soft.

Option 5: Whole chicken in foil with herbs and nuts

But to give the dish Caucasian notes, we recommend using a walnut and a lot of various greens. It can be cilantro, basil, parsley, tarragon and dill. The bigger, the better.

Ingredients:

• a glass of walnuts;
• medium bunch of greens;
• 2 kg of chicken;
• freshly ground pepper to taste;
• 25 grams of olive oil;
• salt to taste;
• 4 cloves of garlic;
• half a lemon.

How to cook

Grind a glass of peeled walnuts. To do this, you can use a blender, coffee grinder or a special device on a food processor. Also finely chop the washed greens.

Combine nuts, olive oil, crushed garlic, salt, herbs and black pepper. To stir thoroughly. Set aside on the table, covered with foil.

Pour the prepared carcass (washed and dried) with juice squeezed from fresh lemon.

Fold the foil in two layers and place the paper on a baking sheet. Add the prepared bird on top. Generously coat it (inside and out) with a mass of nuts and herbs.

Wrap immediately and put the chicken in the oven, wrapped in foil, for an hour. Cook the dish at 195 degrees. Serve with boiled rice or fried potatoes.

In addition to the specified walnuts, it is permissible to include other types. For example, peanuts or forest. In any case, it is important to grind this ingredient and mix with herbs, garlic and oil to a paste.

Option 6: Whole chicken with prunes and raisins

To give an incredible aroma and piquant spicy notes, we recommend adding prunes and raisins to the recipe. By the way, in addition to these dried fruits, it is permissible to use other types: dried cherries, tangerines or cranberries.

Ingredients:

• 2 kg of chicken;
• 1/4 cup raisins;
• salt to taste;
• 30 grams of sour cream;
• 10 pieces of prunes;
• to taste cilantro;
• ground pepper;
• juice of half a lemon.

Step by step recipe

Wash the chicken carcass well and clean from the insides. Also remove blood clots. Lightly blot the bird with paper towels. Lubricate with lemon juice. Set aside.

In parallel, steam prunes and raisins in boiling water (filtered water). It is important to use both pitted fruits.

After half an hour, chop the washed cilantro and mix with soft dried fruits. In this case, prunes are recommended to be cut into 3-4 parts, depending on the size.

Generously rub the infused bird with pepper and coarse salt. Lay inside the carcass a mass of greens, raisins and prunes.

Wrap tightly in a double layer of foil. Move to a baking sheet. Roast the whole chicken in foil in the oven. The recommended time is one and a half hours. The temperature is 185 degrees.

An exceptionally aromatic dish is best served after a while with any side dish or pickles. You can also tighten the resulting juice with flour, butter or cream and add a sweet dressing to the bird.

Very often, this dish is chosen by novice housewives, it is easy to cook and difficult to spoil, and the taste will delight even when it cools down. The oven baked chicken in foil, cooked according to our step-by-step recipe with a photo, will become a hit on your table, and the divine aroma will bring the whole family together. This simple cooking method is suitable for both festive and quiet family dinners.

To significantly save time in preparing the ingredients, we suggest baking the whole chicken in foil in the oven. The chicken baked in this way turns out to be very juicy and fragrant, besides, if mayonnaise is removed from the recipe, then it can be considered dietary, because we will cook the chicken without a drop of oil.

Due to the fact that the chicken is baked in the oven under the foil, it will never turn out dry. Due to the fact that it is prepared in its own juice, you do not need to use vegetable oil, and the natural seasonings used in the recipe will make the dish more aromatic.

Calories in foil baked chicken

Calorie content and nutritional value of chicken baked in foil are calculated per 100 grams of the finished dish. The data given in the table are indicative.

Let's take a closer look at how to cook chicken in foil in the oven. To make a delicious dish, you must use not frozen, but chilled chicken. It is also necessary to remember that there is foil for baking and for storing food. It is very important not to confuse and not to mistakenly place a chicken wrapped in the wrong foil in the oven roaster.

Ingredients:

• Chilled chicken - 1 pc.
• Garlic - 1 head
• Pepper mix
• Mayonnaise - 2 tbsp. l.

Step 1.

To begin with, take a chilled chicken carcass, rinse well, pluck out the remnants of feathers, and cut off excess skin from the neck, if any. Season well with salt and set aside.

Step 2

Now let's prepare the marinade. To do this, peel the garlic, finely chop or squeeze. Mix it with mayonnaise, add a mixture of peppers. We mix everything well. To taste, you can add different seasonings or replace mayonnaise with sour cream.

Step 3

Well coat the whole chicken with sauce, do not forget to coat the inside of the carcass. We leave the chicken in the marinade for three hours, you can overnight in the refrigerator.

How long to bake chicken in foil in the oven

Step 4

After the chicken is completely soaked in the marinade, we wrap it in foil. But which side of the foil to bake chicken in the oven? It is important to remember here that the glossy shiny side reflects heat better than the matte side. Therefore, we advise you to wrap the chicken wings and legs with the shiny side out so that they do not burn, and the rest of the chicken carcass with the matte side of the foil out.

Place the tray in the preheated oven. In time, bake the chicken in foil for about one hour. Roasting time largely depends on the size of the chicken itself and the temperature at which you cook.

To check the readiness of the chicken, you can gently push the foil aside, pierce with a fork, if the juice comes out, the chicken has not yet been baked. About ten minutes before readiness, it is necessary to open the foil so that the crust is browned.

Chicken cooked in foil can be served with any vegetables and garnish, or without it. Bon appetit!

Chicken with apples baked in foil in the oven has a very original taste. To prepare such a chicken, you will need a minimum of time and products.

Ingredients:

- Chicken - 1 pc.
- Garlic - 3 cloves
- Apple - 5 pcs.
- Salt
- Pepper

1. Rinse the whole chicken and pat dry with paper towels.

2. Place the carcass in a deep plate, spread with a mixture of pepper, salt and garlic squeezed through a garlic press. Wrap with cling film and place in a cold place for a couple of hours.

3. Rinse the apples well, you can not peel the peel. Cut in half, remove the cores with stones and chop coarsely.

4. Stuff the chicken with apples, place on a foil-lined baking sheet, place the remaining pieces of apples on the sides and completely wrap the dish with foil.

5. Heat the oven to 180 degrees and place the chicken with apples completely wrapped in foil into it. Roast for an hour, then unwrap the foil and roast the chicken for another 10 minutes.

The secret of such a delicate taste is that chicken meat is baked in foil in its own juice and does not become greasy, as it happens when frying in oil. Even if the meat was initially tough, after baking it will become surprisingly soft. To make the dish even more appetizing, you can bake chicken meat along with herbs, such as Provence.

How to choose foil for roasting chicken in the oven

Let's talk about baking foil first. So, why exactly it, what are its advantages compared to other items for baking (sleeve, etc.)? Firstly, even a novice cook can cope with baking in it: you don’t have to spend much effort, an appetizing and healthy dish, in fact, will cook itself. Secondly, due to the fact that the bird will be cooked in its own juice, you can enjoy it even while on a diet, because it will not be greasy. Thirdly, you will not stain your oven with fat, unless, of course, you carefully wrap the chicken carcass in foil.

What should I pay attention to when buying foil for roasting chicken in the oven?

First of all, you need to know that foil of different thicknesses is used for two purposes - for (0.009 mm or 9 microns) and for baking (0.011 mm or 11 microns). If you are going to keep chicken meat in the oven for a long time, then choose the strongest and thickest foil - 0.014 mm (14 microns). It should also be used if bones stick out of the bird so that they do not break through the foil and the juice does not flow out during baking.

But do not chase the thickness - it is not always convenient to wrap meat in thick and, accordingly, rigid foil. Therefore, you need to check whether it bends and rolls well. If the foil is too thin, you can wrap the chicken in two layers. Also pay attention to the manufacturer. In the case of using imported foil, it is better to choose European manufacturers, if you like domestic foil, GOST must be indicated on it.

General rules for cooking in foil

There are some rules to keep in mind when using foil. To prevent the chicken from burning and sticking during baking, grease the foil or margarine. Can be used . Some people think that greasing is optional, as the chicken juice will keep the chicken from sticking to the foil. Here the choice is yours. But if you're cooking chicken with a side dish, greasing is a must because vegetables, especially onions, will definitely stick to the foil and burn. It is best not to water the bird with marinade (vinegar, wine, etc.), as these are bad for aluminum materials. By the way, it is generally undesirable to use vinegar in the preparation of meat dishes. Despite these limitations, foil has a significant advantage (besides the fact that it is very easy to bake and make a diet dish in it) - it will withstand any temperature. When you wrap, make sure that there are no holes left in it, otherwise the juice will flow from the chicken carcass onto the baking sheet and it will turn out dry.

How to bake chicken in foil in the oven

Tips for roasting chicken in foil in the oven:

1. Choose steamed or chilled chicken for roasting rather than frozen. So the finished meat will be juicier.
2. After washing the carcass, gut it and wipe it with a paper towel (otherwise you will not get a golden crust).
3. In foil, as a rule, baked parts of a medium-sized chicken - legs and wings.
4. Be sure, in addition to salt, sprinkle the chicken with various spices, such as curry, various herbs for chicken, a mixture of peppers. You can use not ordinary salt, but sea salt.
5. You need to sprinkle the chicken carcass with spices not only from the outside, but also from the inside. You can buy chicken in the store already prepared for baking.
6. You can add garlic cloves to the chicken for a savory flavor. To do this, make small holes in the washed carcass with a knife and stick small garlic cloves into them.
7. Be sure to check the readiness of the chicken before removing it from the oven. Carefully remove it and pierce it with a toothpick or fork: if the juice is reddish, it is still raw; if white - the bird is ready.
8. Don't leave the chicken in the oven for too long or it will dry out.
9. If you like a bird with a golden crust, some time before the end of cooking, open the foil on top and bake for some more time, but not for long. Usually the crust appears in 30 minutes. So, as you can see, the chicken in the oven, baked in foil, may well be ruddy and elegant.

A universal recipe for cooking chicken in foil in the oven with a side dish

Cooking chicken in foil is very simple. After studying the recipe described below, you will see for yourself. Many people know how to bake chicken parts - for example, legs, wings or breasts. But not everyone decides to cook a whole chicken carcass. But soon you will understand: there is nothing to worry about.

What side dish can you make with it? You can add vegetables to it and bake everything together. Such a vegetable side dish is the perfect complement to a juicy and tasty chicken. MirSovetov offers you a recipe describing how to bake a whole chicken in the oven in foil with potatoes.

You will need:

• medium-sized chicken - 1 pc.;
• garlic - 2-4 cloves (optional);
• ground curry - 1 tsp;
• salt - 2-2.5 tsp;
• spices - to taste (paprika, granulated garlic, chicken seasoning, thyme, rosemary - dried or fresh, ground red pepper, etc.).
• potatoes - 6 pcs.;
• mustard - 1 tbsp. l.;
• cheese - 200 g;
• onion - 1 pc.;
• any vegetable oil.

Cooking:

Prepare the chicken for roasting: wash it, gut it if necessary.

Then carefully rub it with salt on both sides. You can take a whole chicken or cut it in half. If the carcass is large, then cutting it is highly recommended.

Sprinkle the chicken with pepper and other spices of your choice.

Peel the garlic, separate the number of cloves you need. Cut the garlic cloves into thin slices. After that, make small holes in the chicken with a knife and insert the pieces of garlic into these holes.

If you are going to roast a whole chicken (you can use, for example, chicken drumsticks instead), you can put chopped garlic directly into the carcass. The slices should not be too thin.

Lubricate the outside of the chicken carcass with mustard using a knife.

From the inside, it also needs to be lubricated.

Cut a piece of foil large enough to fit the chicken, potatoes, and onions on top of, and still have long enough edges to connect to the piece of foil you'll lay on top. Lubricate this piece with vegetable oil. Carefully transfer the chicken carcass to the foil.

Peel the onion and cut it into rings.

Cut the peeled potatoes into small pieces, but not too small.

Arrange the onion rings around the chicken.

If the sheet of foil on the bottom is small, then you can put the onion on top of the chicken.

Sprinkle the potatoes with salt and dried rosemary.

Put them to the onion and chicken so that all the products are located as closely as possible.

If you use fresh rosemary, MirSovetov recommends spreading it on the sides of the potatoes.

Grate the cheese on a coarse grater and sprinkle it over chicken with potatoes and onions.

Please note that if you cut the bird into pieces, then you will need to wrap each piece in foil or, if there are a lot of pieces, spread them on a baking sheet greased with vegetable oil and cover with two sheets of foil on top.

The top layer of the foil must also be greased with vegetable oil. Carefully fold the edges of the bottom and top sheets. The seams of the foil should face up.

Make sure all chicken and vegetables are tightly wrapped in foil. If two sheets are not enough, you can take the third.

Put the chicken in an oven preheated to 180-200 degrees and bake it for 1.5-2 hours. Be sure to check the readiness of the chicken from time to time so as not to overdry. If you are using pieces instead of whole chicken, then they should be baked with potatoes for about 1 hour. Check the readiness of the bird with a toothpick, looking at the color of the juice and meat, and the readiness of the potato by simply piercing it: if it is soft, then it is baked.

Then carefully remove the chicken from the oven (you can even wear gloves if you're afraid of getting scalded by the hot steam) and check for doneness with a toothpick. The juice should be clean, without blood impurities, and the meat should be white and not pink.

If you want a browned crust, unscrew the edges of the foil from the top and put the chicken in the oven for another half an hour.

Then take the meat out of the oven again and remove the foil. Make sure the pieces don't stick to the bird or potato. Diet chicken with a very healthy baked potato is ready!

The finished dish can be sprinkled with herbs.

As you can see, there is nothing complicated in cooking chicken in the oven under foil, and the ingredients for this are the simplest. Now, knowing how to bake chicken with potatoes in a foil oven, you can surprise your loved ones with this tasty and healthy dish.