Roast a chicken with veggies just like you would in your oven or slow roaster, but use your solar oven instead!
Pre-heat your solar oven by placing it in direct sunlight at least an hour before you need to cook your chicken. Depending on cloud cover and ambient temperature, it could take much less time to bring your oven up to 250F/121C.
Using an oven safe dish (probably your solar oven came with one), place chicken inside and apply herbs to the top of the bird and rub in gently. Add salt and pepper to taste. Add a sliced onion over the top, if you like.
Tuck whole potatoes to the side of your chicken pot. They'll bake nicely on the bottom of the solar oven.
Put a lid over the pot and place it your pre-heated solar oven. Be careful as you remove the lid to lift it away from you - it will be hot! Re-secure clasps and be sure your oven receives full sun as the chicken dinner cooks.
Cook for five to six hours or until an internal meat thermometer reads 180F/82C. The meat will probably be pulling away from the bone. You won't get a brown skin on a solar oven baked chicken, FYI. Potatoes and carrots should be soft.
Serve hot with sliced tomatoes, lots of butter on the potatoes and/or a rich gravy from the leftover chicken drippings.
Reserve abundant juices from your baked chicken for making gravy. Also, save leftover chicken for chicken tacos or chicken soup later this week. Three meals from one chicken!
Bear in mind that the solar oven acts more like a slow cooker for roasts meats. Roasts and whole birds will end up juicy and very tender but won't have a browned skin, though herbs and sugars added on top will give it color. Likewise, baked potatoes won't have a crunchy outer skin.