Chicken Pot Roast

I think all this solar cooking is making me lazy. I keep looking for more and more ways to avoid actually turning on my oven. My husband needed dinner today, and since he’s doing GAPS, that means some form of chicken and vegetables. Last week I cooked one in broth, so this week I thought I’d try adding in the vegetables too! 

Chicken Pot Roast

Preheat your solar oven with your cast iron pot and lid inside.

Place a whole chicken inside the preheated pot and add water till it comes half-way up the chicken. Add salt and any spices you like. (We are partial to rosemary around here.) Cover and cook in the solar oven for about 3 hours.

Then, cut up whatever veggies you like. Carrots, onion, squash, and potatoes (for non-GAPS folks) taste nice. Add them to the pot so they sit in the liquid around the chicken. Replace the lid, and cook for one more hour.

Voilà! Dinner is served!




Of course, it is a whole chicken in there, so be sure to pick around any bones, etc.

Rating: success! My husband says I can make this anytime! Now I just have to figure out what to feed the rest of us…

Here comes the chicken!

I apologize in advance for the relatively unexciting food this week. We just got our cooker and we are still taking it out for a spin to see what it will do. Which leads me to yesterday’s masterpiece (drum roll): a whole chicken.

I think I mentioned that my husband is on the GAPS diet, which allows no grains but loads of meat. Love, by the way, is having your vegan wife cook you chicken. Anyway, most of his meat is to be boiler or baked on low heat for several hours. I thought this would make trying to solar cook it perfect!

Simple Solar Oven Chicken

1 chicken

Rosemary, salt, a bay leaf


I preheated the cast iron pot in the solar oven so that we wouldn’t have any food safety issues. Then I put in the chicken, sprinkled it generously with rosemary, added the salt and bay leaf, and filled it half full of water. I covered it with the lid and cooked it for 6 hours in the Sun Oven.

I was rather nervous about this recipe for two reasons. First, my husband needed this food so messing it up would be bad, and second, it was overcast. It’s almost never overcast here, so I wasn’t expecting that. It definitely affected the temperature of the cooker. It only got up to 250°F once and spenyblots more time around 150°F. Thankfully, when we checked the chicken at the end, it had an internal temperature of 190°F and was moist and cooked!

Rating: I didn’t actually eat it, but my husband said it was good, and I’m excited to not have to cook meat indoors all summer. So I think that makes this a success all around!