Be sure to spread all of the glaze over the chicken before putting it in the Sun Oven. Unlike with a conventional oven there’s no need to baste the bird during cooking. And if you have a probe thermometer now’s the time to dig it out of the kitchen drawer.
Sun Oven Honey Glazed Chicken
1 whole chicken
1 tablespoon honey
1 tablespoon sherry
salt and freshly ground pepper
Set Sun Oven out to preheat.
Wash the chicken inside and out and pat dry with paper towels. In a small bowl whisk together the honey and sherry. Place a rack on the bottom of a roasting pan and coat with cooking spray.
Season the inside of the chicken with salt and pepper and place it, breast side up, on the rack. Brush the honey mixture over the chicken and season with additional salt and pepper. Put the lid on the roasting pan and transfer to the preheated Sun Oven.
Cook until juices run clear and the skin is browned, 2 to 2 1/2 hours. Remove the pan from the Sun Oven. Transfer the chicken to a cutting board, loosely tent with aluminum foil and let rest 5 minutes before carving.