Placing a wire rack in a roasting pan will keep the chicken out of the juices while it cooks and help keep the skin from getting soggy.
Sun Oven Chili-Roasted Chicken
1 tablespoon chili powder
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
2 cloves garlic, minced
1 whole chicken (about 3 1/2-pounds), trimmed of excess fat
Set Sun Oven out to preheat. Place a rack in a large roasting pan and spray with cooking spray.
In a small bowl, stir together the chili powder, paprika, oregano, cumin, salt, and garlic. Add enough water to form a thick paste.
Rinse the chicken inside and out under cold running water. Pat dry with paper towels.
Gently loosen the skin on the breast and thighs and rub the chili paste under the skin.
Place the chicken, breast side up, on the prepared rack in the roasting pan.
Cover and transfer to the Sun Oven.
Cook until the juices run clear or a probe thermometer registers 180˚F, 1 1/2 to 2 hours.
Remove roasting pan from the Sun Oven and let stand 10 minutes before carving.
Makes 4 to 6 servings.