Sun Oven roasted chicken is always a hit. Make sure to serve this with plenty of rice, good crusty bread, or mashed potatoes to soak up all the tasty pan drippings.
Sun Oven Balsamic Chicken
1 roasting chicken (about 3 1/2 pounds), trimmed of excess fat, giblets and neck removed
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons dry vermouth or white wine
2 tablespoons dark brown sugar
2 tablespoons balsamic vinegar
Set Sun Oven out to preheat. Place a rack in the bottom of a roasting pan.
Season the chicken inside and out with salt and pepper. Place it, breast side up, on the rack in the roasting pan. In a small bowl, whisk together the vermouth (or wine), brown sugar, and balsamic vinegar. Brush the mixture over and inside the chicken. Insert a probe thermometer in the thickest part of the thigh without touching the bone. Place a lid on the roasting pan and transfer to the Sun Oven. Cook until the thermometer reaches 180˚F or juices run clear, 1 1/2 to 2 hours. Place the chicken on a warm platter and let stand for 15 minutes. Heat the drippings in the pan over until boiling. Stir to loosen any browned bits. Pour the dripping into a gravy separator and let stand a few minutes. Discard the fat and serve chicken with the remaining liquid.
Makes 4 servings.