Setting the chicken on a bed of vegetables with keep it out of the cooking juices and prevent the skin from getting soggy. The vegetables will cook in the flavorful broth. Use any sturdy vegetable, or a mixture, and your favorite poultry seasoning herbs.
Basic Sun Oven Chicken with Veggies
2 cups sturdy vegetables (carrots, parsnips, cauliflower, Brussel sprouts, cabbage, etc.)
4 cloves garlic, peeled (optional)
Salt and pepper to taste
8 bone-in, skin on chicken thighs, trimmed of excess fat
1 to 2 teaspoons dried herbs (thyme, rosemary, tarragon, herbs de Provence, etc)
Set Sun Oven out to preheat
Cut the vegetables into chunks, florets, or wedges depending on the type used. Spread the vegetables in a baking pan. Add the garlic and season with salt and pepper. Arrange the chicken thighs in a single layer over the vegetables. Season with the herbs and drizzle with olive oil. Cover and bake in the Sun Oven until the juices run clear, 2 to 3 hours. Transfer the chicken to a serving plate. Use a slotted spoon to transfer the vegetables to the same plate. Serve with rice or mashed potatoes.
Makes 4 to 8 servings.