We all know that using a solar oven will reduce your household energy bill, but solar cooking’s savings doesn’t end there. When I adapt recipes for the Sun Oven I usually cut the amount of oil and wine by as much as half without any noticeable difference in flavor. This recipe is a perfect example, it called for 1/4 cup of oil and a cup of wine. Being able to use less of these expensive and high calorie ingredients makes solar cooking easy on both the wallet and the waistline.

Solar Chicken with Herbs and Lemon

1 (3 1/2 to 4 pound) chicken, cut into eight pieces (skin removed if desired)

1 medium onion, sliced

1 small lemon, cut into wedges

4 sprigs of rosemary, stems removed and needles chopped

5 sage leaves, chopped

2 tablespoons extra-virgin olive oil

Salt and pepper to taste

1/2 cup dry white wine

1 small lemon, cut into wedges


Set Global Sun Oven out to preheat.

Toss chicken with oil, onion, lemon, sage, and rosemary in a lidded roasting pan. Season with salt and pepper. Pour wine over chicken, cover and cook in Sun Oven until chicken is fork tender, 1 1/2 t0 2 hours. Serve over rice with pan juices or with crusty bread.

Make 4 servings

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