Serve this succulent solar roasted chicken with a good, crusty bread to smear with the cooked garlic.
Sun Oven Garlic Chicken
1 whole chicken (about 3 pounds), rinsed and patted dry, inside and out, with paper towels
2 fresh thyme sprigs
2 heads garlic, cloves separated and peeled
1 tablespoon unsalted butter, at room temperature
salt and pepper to taste
1/2 cup dry white wine
Set Sun Oven out to preheat. Place a rack in a lidded roasting pan or pot large enough to hold the chicken, set aside.
Place the thyme and 6 cloves of the garlic inside the cavity. Rub the skin with the butter. Season with salt and pepper.
Set the chicken, breast side up, on the rack. Pour the wine over the chicken and arrange the remaining garlic cloves around the sides.
Cover and cook until the juices run clear and the skin is nicely browned. Transfer the chicken to a platter. Remove the rack.
Using a slotted spoon, transfer the garlic cloves to a small bowl and smash with a fork. Cut the chicken into pieces and serve with pan juices and garlic paste.
Makes 4 to 6 servings.