Chicken, Sun, Garlic, and Thyme

Chicken Rack

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

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Solar Chicken Stew for Later

Chicken Thighs Provence

After enjoying yesterday’s solar “fried” chicken for lunch there was still enough sunshine to keep the Sun Oven busy. I still had some uncooked thighs that I used for this stew. When it was done I divided it up into single portions to be frozen for later in the week.

Sun Oven Chicken stew with Herbes de Provence


2 plum tomatoes, cut into chunks

1 small onion, cut into chunks

1 clove garlic, minced

1/4 cup black olives

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Spicy Solar Chicken

Chicken Rack

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

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Solar Drumsticks to Go

Unlike with a conventional oven, Sun Oven roasted poultry needs to be cooked in a covered pan. To create a lid for a rectangular baking dish simply cover it tightly with tin foil and then a dark tea towel, or if you prefer to be able to see the food while it cooks, use an oven bag. To keep the skin from getting soggy place a rack in the pan and set the chicken pieces on top.

These solar roasted drumsticks are good warm or at room temperature and are great for packed lunches or picnics – and cats like them too!

Sun Oven Roasted Drumsticks

8 drumsticks, rinsed and patted dry

2 tablespoons olive oil

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Solar Braised Chicken

Braised bone-in, skin-on chicken thighs are packed with flavor but the skin tends to get soggy and unpleasant. In this recipe they are browned, then the skin is discarded. Leaving behind all of the flavor and none of the unpleasantness.

Sun Oven Braised Chicken with Herbs


8 bone-in, skin-on chicken thighs, trimmed of excess fat

1 teaspoon olive oil

1 onion, minced

4 cloves garlic, minced

2 teaspoons dried thyme

1 teaspoon herbes de Provence

1 anchovy fillet, rinsed and minced

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Solar Chicken and Wine

I love using my Dutch oven for solar cooking. It’s perfect for browning meats before putting them in the Sun Oven and can easily be transferred to the stove if the weather changes unexpectedly.

Sun Oven Chicken in White Wine

(Adapted for the Sun Oven from Weight Watchers One Pot Cookbook)


3 slices bacon, chopped

1 (3 1/2-pound) chicken, cut into 8 pieces

1 onion, chopped

2 stalks celery, sliced

1 head garlic, cloves peeled

1 tablespoon tomato paste

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Chili Chicken

I had a window of opportunity for solar cooking today but it turned out to be too small. No problem, this recipe, like most of the ones in this blog, works equally well in a conventional oven. Just leave the baking pan uncovered for non-solar cooking.

Sun Oven Chili-Chicken


1 tablespoon chili powder

2 teaspoons paprika

1 teaspoon dried oregano

1 teaspoon ground cumin

2 cloves garlic, minced

1/2 teaspoon salt

8 chicken thighs with skin and bone, rinsed and patted dry


Set Sun Oven out to preheat. Place a toaster oven-sized rack in a baking pan and coat with cooking spray.

In a small bowl, combine the chili powder, paprika, oregano, cumin, and garlic. Stir in enough water to form a thick paste. Gently loosen the skin on the thighs and rub the paste under the skin. Arrange the thighs in a single layer on the rack, cover with aluminum foil and a dark tea towel or a silicone mat. Cook in Sun Oven until juices run clear, 45 minutes to 1 1/2 hours.

Makes 4 servings

Super Simple Solar Chicken with “Harissa” Sauce

Harissa is a Tunisian hot chili sauce similar to an Indian curry. It can be found in middle eastern markets or import stores such as Cost Plus World Market. It’s used to season meats, soups, and stews and goes perfectly with couscous.

Easy Sun Oven Tunisian Chicken Stew


8 boneless, skinless chicken thighs, trimmed of excess fat

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Easy Solar Apricot Chicken

Fruit canned in juice, as opposed to syrup,  comes in handy for all kinds of dishes, both sweet and savory. It’s something I always have in my pantry.

Sun Oven Apricot Chicken


1 (15-ounce) can apricot halves in juice, undrained

2 tablespoons orange juice

1 1/2 tablespoons honey

2 teaspoons fresh rosemary, chopped

1 teaspoon grated orange zest

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Sun Oven Chicken Perfection

Anyone who’s ever had Sun Oven roasted chicken will tell you that it’s some of the juiciest chicken they’ve ever tasted. The meat is fall-off-the-bone tender and infused with flavor.

Crisp skin can be a challenge though. Too often you get a little bit of crispy skin on the very top of the breast while the rest of the bird is submersed in the cooking liquid. And nobody likes soggy skin.

Placing a rack on the bottom of the roasting pan will elevate the chicken, or any other kind of roast, just enough to keep it dry. But don’t discard the juice, drizzle a little bit over each serving just before bringing it to the table.

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