Juicy Roasted Capon with Herbs
Whole capon roasted at high heat then finished low, seasoned under the skin with softened butter, garlic, and fresh rosemary, thyme, and sage. Stuffed with lemon and onion, basted throughout roasting until golden and juicy. Requires resting before carving.
Ingredients
- 1 whole capon (5-6 pounds)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- salt, to taste(optional)
- freshly ground black pepper, to taste(optional)
- 1 whole lemon, halved
- 1 whole onion, large, quartered
- 1 cup chicken broth (or white wine)
Instructions
- 1
Preheat oven to 425°F. Rinse capon and pat dry.
- 2
Mix softened butter, minced garlic, rosemary, thyme, sage, salt, and pepper.
- 3
Loosen capon skin and spread butter mixture underneath.
- 4
Rub capon exterior with olive oil, salt, and pepper.
- 5
Stuff cavity with lemon halves and quartered onion.
- 6
Truss capon if desired and place breast side up on roasting rack in pan.
- 7
Add chicken broth to pan.
- 8
Roast at 425°F for 20 minutes.
- 9
Reduce heat to 350°F and roast for 1.5 to 2 hours, basting every 30 minutes.
- 10
Check that internal temperature reaches 165°F.
- 11
Tent with foil and rest for 20 minutes before carving.
Tips
Trussing helps capon cook evenly and hold its shape.
Basting prevents drying and builds golden skin.
Rest under foil allows carryover cooking and juices to redistribute.
Good to Know
Refrigerate covered up to 3 days. Reheat gently with broth to restore moisture.
Prepare butter herb mixture up to 1 day ahead. Stuff and truss up to 4 hours before roasting.
Serve with pan drippings as jus. Pair with roasted vegetables or salad.
Common Mistakes
Skip basting to avoid dry meat
Do not skip resting to avoid losing juices when carving