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Classic Roasted Capon

A warm and festive roasted capon perfect for holiday gatherings, boasting juicy meat, golden skin, and flavorful onions.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 4500
Ingredients Method Notes

Ingredients
  

For the Capon
  • 1 piece fresh capon, 8 to 10 lb Look for a fresh capon with firm, pale skin.
  • 1.5 teaspoon kosher salt for the cavity
  • 0.5 teaspoon black pepper for the cavity
  • 2 pieces lemons, quartered
  • 12 sprigs fresh thyme
  • 4 tablespoons unsalted butter, melted Use half for brushing and half for onions.
  • 2 pieces yellow onions, sliced
  • 1.5 teaspoon kosher salt for the onions
  • 0.5 teaspoon black pepper for the onions
  • 1 tablespoon kosher salt for brushing on the bird
  • 1 teaspoon black pepper for brushing on the bird
  • 1 piece kitchen string for tying the legs

Method
 

Preparation
  1. Preheat the oven to 425°F and place a rack in the lower third of the oven.
  2. Remove the giblets from the capon and pat it dry inside and out with paper towels.
  3. Place the capon breast side up in a roasting pan.
Seasoning the Capon
  1. Season the cavity of the capon with 1.5 teaspoons of kosher salt and 0.5 teaspoon of pepper.
  2. Fill the cavity with lemon quarters and thyme sprigs.
  3. Tie the legs together with kitchen string and tuck the wing tips underneath the bird.
  4. Brush the skin with half of the melted butter, then sprinkle it with 1 tablespoon of salt and 1 teaspoon of pepper.
Roasting
  1. Scatter the sliced onions around the bird and pour the remaining butter over them.
  2. Season the onions with 1.5 teaspoons of salt and 0.5 teaspoon of pepper.
  3. Roast the capon for about 1 hour and 30 minutes, checking at 1 hour 15 minutes until the thickest part of the thigh reads 165°F.
Resting and Serving
  1. Remove the capon from the oven and tent it loosely with foil. Let it rest for 20 minutes.
  2. Carve the capon and serve warm with the roasted onions and pan juices spooned over the top.

Notes

Ensure to dry the capon well before roasting for the crisp skin. Watch salt usage due to seasoning the cavity, skin, and onions. Start checking internal temperature sooner to prevent overcooking.