Note: This recipe is designed for a solar box cooker such as the Sun Oven, My Solar Oven, and others. Cook times may vary between solar ovens.
If you want to get someone hooked on solar cooking, make chicken. The following recipe is based on a recipe I originally found in an Italian cookbook many years ago. I’ll try new chicken recipes from time to time but this is the one I always come back to. Serve it with a side of rice and some steamed broccoli.
Why You'll Love This Solar Oven Chicken with 2 Lemons Recipe
Sometimes the simplest recipes turn out to be the best. This solar oven chicken is a perfect example. With just three ingredients (counting salt and pepper together), you can cook a whole chicken that's tender, juicy, and full of flavor.
Here's why this recipe is worth trying:
- Minimal ingredients: No complicated marinades, sauces, or seasonings. Just chicken, lemons, salt, and pepper.
- Easy preparation: You'll spend about 10 minutes getting everything ready before the solar oven does the rest.
- Naturally juicy chicken: Cooking the chicken in a covered pot helps retain moisture, while the lemons add a subtle citrus flavor.
- Great for outdoor cooking: It's an easy meal to prepare in your backyard, at a campsite, or anywhere you have good sunshine.
- Versatile leftovers: Any extra chicken can be used in sandwiches, salads, tacos, or soups the next day.
Ingredients You'll Need
One of my favorite things about this recipe is the short ingredient list. You probably have everything you need already.
Whole Chicken: A chicken weighing approximately 3 to 4 pounds works well for this recipe. You can use a slightly larger or smaller bird, but you'll need to adjust the cooking time accordingly. Make sure it fits comfortably inside your solar cooking pot with the lid securely in place.
Two Small Lemons: Fresh lemons are essential here. They're placed inside the chicken's cavity, where they release their juice and aroma during cooking. Choose lemons that will fit inside the bird without forcing them.
Salt and Pepper: That's all the seasoning you need! Season both the outside and the cavity of the chicken for the best flavor. You can certainly experiment with additional herbs or spices, but I recommend trying the original recipe first.
Tips for Cooking a Whole Chicken in a Solar Oven
Cooking a whole chicken in a solar oven is relatively straightforward, but a few simple techniques will help you get the best results.
Start With a Preheated Solar Oven
Position your solar oven in direct sunlight before preparing the chicken. Allowing it to preheat gives you a head start once the chicken goes inside.
For best results, choose a sunny day with several hours of uninterrupted sunshine. Solar ovens work best when they're properly positioned and receiving strong, direct sunlight.
Use a Dark, Covered Cooking Pot
A lightweight, dark-colored pot with a tight-fitting lid is ideal for this recipe. Dark cookware absorbs solar energy efficiently, while the lid helps trap heat and moisture.
Unlike roasting chicken in a conventional oven, you're not trying to produce crispy, browned skin. The goal is moist, tender chicken that's gently cooked in its own juices.
Keep the Solar Oven Facing the Sun
Since a whole chicken takes a couple of hours to cook, you'll probably need to adjust the oven's position as the sun moves across the sky.
Check the alignment periodically, but avoid opening the cooking chamber unnecessarily. Every time you open the oven, you lose valuable heat.
Always Check the Internal Temperature
Plan on approximately 30 minutes per pound, but remember that solar cooking times are estimates. Sunlight intensity, outside temperatures, clouds, and the type of solar oven you're using can all affect cooking time.
The chicken is ready when its internal temperature reaches at least 165°F (74°C) in the thickest part of the breast and innermost part of the thigh, without touching bone.
A digital meat thermometer is one of the most useful tools you can have when solar cooking meat.
What to Serve With Lemon Chicken
This chicken is delicious on its own, but it's even better with a couple of simple side dishes.
Rice is one of my favorite choices because it absorbs the flavorful juices from the chicken. White rice, brown rice, or a simple rice pilaf all work well.
Steamed broccoli, green beans, roasted carrots, or a fresh garden salad are also excellent accompaniments.
If you're cooking outdoors, consider serving the chicken with some crusty bread to soak up those juices. Don't let them go to waste!
Storing and Using Leftover Chicken
If you have leftovers, remove the meat from the bones and refrigerate it in an airtight container within two hours of cooking. Properly refrigerated cooked chicken will keep for 3–4 days.
You can also freeze the cooked chicken for future meals. I like to shred leftover chicken and portion it into freezer bags so it's ready for quick dinners.
Try using your leftovers for chicken salad sandwiches, quesadillas, tacos, or a hearty chicken noodle soup. The light lemon flavor works especially well in salads and Mediterranean-inspired dishes.
Frequently Asked Questions
Can I make this recipe in a regular oven?
Absolutely! Although this recipe is designed for a solar box oven, you can prepare it in a conventional oven using the same ingredients and a covered roasting pot. Roast at approximately 350°F until the chicken reaches an internal temperature of 165°F.
Why do you pierce the lemons before putting them inside the chicken?
Piercing the lemons allows their juices and aromatic oils to escape more easily as they heat up. Rolling the lemons on the counter beforehand also helps soften them.
Can I add other seasonings?
Of course. Fresh rosemary, thyme, garlic, or a little paprika would all complement the lemon flavor. However, part of what makes this recipe special is its simplicity. You might be surprised by how flavorful chicken can be with just lemons, salt, and pepper.
Solar Oven Chicken with Two Lemons
Equipment
- 1 Solar Box Oven Such as Sun Oven or My Solar Oven
Ingredients
- 3.5 lb whole chicken
- 2 small lemons
- salt and pepper to taste
Instructions
- Remove the giblets, if included, and trim any excess fat from the chicken. Pat the chicken dry with paper towels. Sprinkle salt and pepper generously over the outside of the chicken and inside its cavity.
- Wash and dry the lemons. Soften them by rolling them on the counter as you press down with the palm of your hand. Pierce the lemons all over with a fork, toothpick, or trussing needle.
- Put both lemons in the chicken’s cavity.
- Place the chicken, breast side up, in a dark, lightweight, lidded pot.
- Cover and place in a pre-heated Sun Oven. Allow approx. 30 minutes per pound.
- To serve, carve or cut the chicken into pieces. Spoon the cooking juices over each serving.
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