Serves: 5
Total Calories: 410

1/3 cup honey
zest of 1 orange
2 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon garlic powder
1 1/2 teaspoons ground cardamom
1/4 teaspoon freshly ground black pepper
1 1/2 pounds mixed root vegetable, potatoes, carrots, parsnips, sweet potatoes, etc
1 1/2 pounds skin-on, bone-in turkey or chicken thighs

Set Sun Oven out to preheat.

In a small bowl, whisk together the honey, orange zest, 1 tablespoon of the oil, 1/2 teaspoon salt, garlic powder, ground cardamom, and pepper; set aside. Toss the vegetables with the remaining oil and salt in a Dutch oven. Using a pastry brush, coat the thighs with the honey mixture under and over the skin. Set the thighs on top of the vegetables. Cover and cook in the Sun Oven until the meat is tender, 1 1/2 to 2 hours.

Transfer the meat and vegetables to a platter, cover with foil and set aside. Set the Dutch oven over a stovetop burner on medium-high heat. Bring the liquid in the pot to a simmer and cook until thickened, about 2 minutes. Divide meat and vegetables into individual servings, drizzle each serving with sauce.

Nutritional Facts:

Serves: 5
Total Calories: 410
Calories from Fat: 228

More Recipes from the Sun Oven Cooking Cookbook:
Sun Oven Turkey Roulades with Spinach and Prosciutto
Sun Oven Cardamom-Honey Roast Turkey Thighs
Sun Oven Roast Turkey Thighs with Sage and Garlic
Solar Biscuits and Pot Pie
Solar Roasted Turkey
Solar Turkey Loaf
Turkey Thighs and Stuffing
Solar Baked Turkey and Biscuit Potpie
BBQ Turkey Thighs
Stuffed Turkey Breast