The juices from the chicken blend with the bed of root vegetables in this simple and satisfying solar roasted meal.

Sun Oven Chicken with Root Vegetables


3 tablespoons olive oil, divided

2 pounds small red potatoes, scrubbed and quartered

1 pound carrots, peeled, cut into 2-inch pieces

1 rutabaga, peeled and cut into 2 inch chunks

1 tablespoon kosher salt

2 teaspoons dried thyme

1 1/2 teaspoons freshly ground black pepper

1/4 teaspoon freshly ground nutmeg

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


Set Sun Oven out to preheat.

In a small bowl, combine the salt, thyme, pepper, and nutmeg.

In a large, lidded roasting pan, toss the potatoes, carrots, and rutabaga with 2 tablespoons of the olive oil and half of the spice mixture.

Mix the remaining tablespoon of oil with the remaining spice mixture. Set the chicken thighs on top of the vegetables in the roasting pan and rub with the spice and oil mixture.

Cover and cook in the Sun Oven until the chicken is cooked and the vegetables are soft, 2 1/2 to 3 hours.

Makes 6 servings.

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