Whole chicken with potatoes in sleeve

Prepare all the ingredients according to this recipe.

First, you need to prepare the sauce - marinade for marinating the chicken. Take a deep plate. Add a tablespoon of ketchup and mayonnaise, mustard, vegetable oil, honey, ground pepper, salt. Add the last two ingredients to your taste. Stir until a homogeneous sauce is formed.

Rinse the chicken under running water, remove any remaining feathers. Pat dry the chicken with paper towels. Cut it in half from the middle of the breast and unfold the chicken, as for a spatchcock chicken. Coat the chicken with the prepared sauce from all sides. If time allows, leave it to marinate in the fridge for a few hours. If not, proceed to the next steps.

Peel and wash the potatoes thoroughly. Divide them into large wedges. Transfer to a deep bowl.

Peel and rinse the large onion and garlic cloves. Slice the onion into half rings and chop the garlic into arbitrary pieces. Add the aromatic vegetables to the potato wedges.

Add the remaining ketchup, mayonnaise, and hops-suneli spice. Season with salt and pepper. Mix well.

Transfer the potato wedges into a baking sleeve. Place the marinated chicken on top of the potatoes. Secure the edges of the sleeve on both sides. Transfer to a high-sided baking dish. Bake for 60-80 minutes at a temperature of 180 degrees.

Remove the poultry from the oven. Trim the sleeve from the top. Brush the chicken with juice and put it in the oven for 10-15 minutes until it browns. When roasting, rely on your own technique.

A whole chicken with potatoes in a sleeve is ready. Serve hot, garnished with chopped greens.

Enjoy your meal!