Chicken will cook faster in the Sun Oven if it’s cut up into pieces, but for a more classic presentation nothing beats a whole, nicely browned bird. For best results, use a rack (toaster oven sized works great) to keep the chicken out of the cooking juices while it cooks.
Sun Oven Chicken with Rosemary and Garlic
1 (3 1/2 pound) whole chicken, washed and patted dry with paper towels
2 sprigs of fresh rosemary
3 cloves garlic, peeled
salt and freshly ground pepper to taste
1 tablespoon olive oil
Set Sun Oven out to preheat. Set a rack in an oval roasting pan.
Put 1 rosemary sprig inside the cavity of the chicken along with the garlic, salt and pepper. Rub the outside of the chicken with the olive oil. Set it on the rack, breast side up, in the roasting pan.
Remove the leaves from the remaining rosemary sprig and sprinkle them over the chicken.
Season with additional salt and pepper.
Cover and cook in the Sun Oven until juices run clear, 1 1/2 to 2 hours.
Transfer the chicken to a serving platter. Remove the rack. Tip the roasting pan and spoon off most of the fat. Place it on the stove over medium heat, add 2 tablespoons of water. While the water boils away use a wooden spoon to scrap up any browned bits stuck to the bottom of the pan. Pour the pan juices over the chicken and serve.
Makes 4 servings.