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

6 whole chicken legs (drumstick and thigh), skin removed and trimmed


Set Sun Oven out to preheat.

Place the apricots and their juice, orange juice, honey, rosemary, and orange zest in a food processor and pulse until smooth. Arrange the chicken legs in a single large roasting dish or baking pan. Pour the apricot mixture over the chicken. Cover and bake until the chicken is cooked through, 1 1/2 to 2 hours. Serve with couscous or rice.

Makes 6 servings.

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