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Classic Roasted Capon

A festive and comforting roasted capon, perfect for the holiday table with bright flavors from lemon and thyme, juicy meat, and beautifully roasted onions.
Print Recipe
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, Holiday
Calories: 4500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole fresh capon, 8 to 10 lb Look for firm, pale skin.
  • 2 pieces lemons, quartered For aromatics in the cavity.
  • 12 sprigs fresh thyme For flavoring.
  • 4 tbsp unsalted butter, melted Helps skin brown.
  • 2 pieces yellow onions, sliced Adds sweetness.
Seasoning and Trussing
  • 1.5 tsp kosher salt for cavity For seasoning the inside.
  • 0.5 tsp black pepper for cavity
  • 1 tbsp kosher salt for skin For brushing on the bird.
  • 1 tsp black pepper for skin
  • 1.5 tsp kosher salt for onions Season the onions.
  • 0.5 tsp black pepper for onions
  • 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 completely dry inside and out with paper towels.
  3. Place the capon breast side up in a roasting pan.
Seasoning
  1. Season the cavity with 1.5 teaspoons salt and 0.5 teaspoon pepper. Fill the cavity with lemon quarters and thyme sprigs.
  2. Tie the legs together with kitchen string and tuck the wing tips underneath the bird.
  3. Brush the skin with half of the melted butter, then sprinkle with 1 tablespoon salt and 1 teaspoon pepper.
Roasting
  1. Scatter the sliced onions around the bird and pour the remaining butter over the onions.
  2. Season the onions with 1.5 teaspoons salt and 0.5 teaspoon pepper.
  3. Roast for about 1 hour 30 minutes, starting to check at 1 hour 15 minutes. The capon is done when the thickest part of the thigh reaches 165°F.
Rest and Serve
  1. Remove the capon from the oven and tent it loosely with foil. Let it rest for 20 minutes.
  2. Carve and serve warm with the roasted onions and pan juices.

Notes

This recipe is easy for home cooks. Watch for over-salting and always check the internal temperature before serving.