Sunday, July 8

Solar Roasted Seven Herb Chicken

Solar Roasted Seven Herb Chicken 
Was at the supermarket getting this and that when I passed the poultry section and saw that the roasting hens were on sale from $1.29 a pound to $.90 a pound! Could you walk by? I couldn't. It was fresh, not frozen, and I decided, right then and there, I 'd try out a recipe that had been floating around in my head for the past few weeks. Serendipitous! That's all I can say -- serendipitous!

It weighed just over six pounds and 1:00 pm was closing in, so I knew it would have to be in the solar oven by at least 1:30 pm. The summer squash from the morning's harvest would be a great side dish.  -- Another rainbow of yellows on the plate. I know. I know. But, please note the 1960s celery sprig garni. I am sooooo Retro! -- Problem? The chicken would take up all the room in the solar oven. Solution? Try out one of my temporary solar ovens that the folks will be making on August 4th at the solar cookout! The 20"x30" model would be just right.

The herb garden was at its peak and I couldn't resist creating a medley. Who knew that particular combination was going to create a party in my mouth when all was said, eaten, and done.  Who knew?

Clockwise, starting top right: tarragon, pineapple sage, oregano, German thyme, stevia, rosemary, and sweet basil. All leaves were removed from their stems and placed in the food processor, then pulsed a few times to bring the mix down to about halfway. Added one stick of butter, 1 tsp of salt and 1/8 tsp of black pepper. The mix was still a little thick, so I added 1 tsp of olive oil to make it spreadable.

I loosened the skin around the bird, plus over the drumsticks and wings. (Tricky, but it can be done.) The herb mixture was spread evenly under the skin and the small remaining amount in the bowl was melted in the microwave and poured over top.  Since the chicken was still pretty cool, I zapped it in the microwave on half power for about four minutes to get the inside heated up before placing it in my four-quart roasting pan, where it fit just right!

It was then covered and placed in the 250F solar oven at exactly 1:30 p.m.  Phew!

Next up was garden-fresh summer squash, which filled my three-quart roaster with 1/4" squash coins.  A light sprinkling of salt and pepper, covered, and then placed in a sealed oven bag before being placed on the mini-trivet near the center back of the temporary solar oven.

At 4:45pm, just as the sun was disappearing over the roof of my house, the chicken  and squash were done!  Here, I've cut the chicken open along the breast so that you can see that it is cooked through.

All I can say is that this was melt-in-your-mouth delicious with flavors popping. The stevia was just enough to offset the oftentimes sharpness of rosemary and it was the most delightful surprise, ever. Will definitely use this combination, again. Truth is, we were still talking about the flavors, the next day, and couldn't wait to make a sandwich.  Oh, yes. OH, YES! Good choice. Good. Choice.


  1. That was cheap! I wouldn't have passed it anyway :-)
    I've eaten this before and it is delicious!
    Well I have to run, Sune just disappeared out the kitchen door with my belt :-) :-) :-)

    Have a great day!

    1. Oh, you know I can't pass up a great protein bargain! I was actually looking at pork necks when I spotted the pricing change. lol Well, I know you have your hands full with Sune -- and, will for some time -- thanks for stopping by, Christer.

  2. Boy, from the market to the solar oven in record time. The herb combination sounds amazing, though I am not sure what stevia is, and I have never tasted pineapple sage. These flavors must be amazing roasted in the butter. Summer squash is a huge favorite as well, a perfect supper. Loosening the skin of the chicken does look pretty tricky, though a very sharp knife is in order. Thanks once again for a terrific and inspiring meal.!!

    1. I loved that it worked just as I'd hoped it would. Stevia is what Truvia is all about, except I have plants. It sweetens without calories and I love it for tomato dishes etc. Pineapple sage is close to regular sage with just a faint hint of the Islands, not enough to overpower and it grows on a larger bush than regular sage. It was magical, Robin, the way the herbs blended. Love surprises in the kitchen.

  3. pardon me if I drool a bit......Yum that sounds magnificent. I love your inventiveness.

    1. As long as you don't drool over MY keyboard, feel free, it's a dish deserving of your knees buckling. I love the magic of the kitchen and what can happen when you just let it happen... Thanks, as always, for stopping by.

  4. Sharlene you are a model for me as a small businesswoman. :) I need to take in all I can from how you blog--its wonderful! And I never realized before you are in North Carolina--wow we may well be neighbors. ;)
    The chicken looks completely scrumptions and I love your garden!

    1. Well, thank you, Mary! *blush* I'm in the Raleigh area, so if you're nearby on August 4th, come visit at the Solar Cookout on the Commons at North Hill Mall. There's no way to describe just how delicious this chicken turned out. You couldn't plan it; but, boy, am I glad this blogging has trained me to write down my recipes. As always, thanks for stopping by. Hope you've caught up on all your orders. Your crafts are so beautiful and original. Kudos, my friend. Kudos!

  5. Wow, especially with all of the fresh herbs!

    1. It's all the difference in the world, Christina. I love using fresh herbs; but, now, I'm going to have to dehydrate some for the winter. Will probably start a little window sill garden to get me through the hardest months (ha ha in North Carolina!).

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