To make the most of the Sun Oven I stacked a pyrex baking dish with a mixture of root vegetables on top of a enamel roasting pan with chicken thighs and brown rice. Since I could use the lid, I covered the roasting pan with aluminum foil and parchment paper. For some reason I took everything out around 2:30 even though the oven chamber was still hot and it was no where near dinner time.
The chicken thighs were done, but it wouldn't have hurt to leave everything else in a little longer. I always forget the more stuff you put in the Sun Oven the longer the cooking times will be. The vegetables and the rice weren't inedible, just a little under cooked. In any case, paired with some greens, it was a perfectly acceptable dinner.
