Sun Oven chicken is always a favorite. You can never have too many recipes.
Sun Oven Herbed Chicken Pot Roast
8 bone in, skin on chicken thighs, trimmed of excess fat
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 carrots, cut into 1/2-inch-thick rounds
8 ounces small boiling onions, peeled
3/4 cup chicken broth
1 teaspoon dried tarragon
1/4 teaspoon dried thyme
1 bay leaf
3 medium boiling potatoes, red or white, cut into 1/2-inch-thick rounds
2 tablespoons chopped fresh parsley, for garnish
Set Sun Oven out to preheat
Pat the chicken dry with paper towels. Rub the thighs with the oil and season with salt and pepper. Set aside.
In a large skillet, melt the butter over medium heat. Add the carrots and onions and cook, stirring often, until the onions soften and begin to brown. Stir in the broth, tarragon, thyme, and bay leaf. Remove from heat. Spread the potatoes out on the bottom of a roasting pan. Pour the onion and carrot mixture over the potatoes. Arrange the chicken thighs, skin side up, in a single layer over the potatoes. Cover and transfer to the Sun Oven.
Cook until the chicken is tender, 2 to 2 1/2 hours. Remove the roasting pan from the Sun Oven. Using a slotted spoon, transfer the chicken and vegetables to a platter. Cover with aluminum foil and keep warm. Skim the fat off the cooking liquid. Pour the liquid into a sauce pan and bring to a boil over high heat. Cook, stirring often, until reduced to about 1 cup. Pour the sauce over the chicken and vegetables. Sprinkle with the parsley and serve.
Makes 4 to 6 servings.