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1
Preheat the oven to 425 degrees and place a heavy roasting pan to preheat in the oven.
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2
Season the capon cavity with salt and pepper.
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3
Put the crushed garlic, chopped onion and dry herbs inside the cavity.
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4
Using the twine, tie the legs closed.
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5
Rub the entire outside of the capon with an even coat of the olive oil.
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6
Pick the herbs from their stems, coarsely chop them, and sprinkle them evenly on the chicken.
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7
Place the chicken into the pre-heated roasting pan and roast at 425 degrees for 45 minutes.
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8
Reduce the temperature to 350 degrees and continue to roast for an additiional 1 1/2 hours, or until a meat thermometer registers 165 degrees and the juices run clear when the thigh is pierced.
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9
Allow to rest on a platter for 15 to 20 minutes before carving.
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10
While the chicken is resting, place the roasting pan on top of the stove, remove any chicken fat with a spoon, and, over medium heat, deglaze the pan drippings with the chicken broth.
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11
Use a spoon to scrape up all the crusty bits (that's where the most concentrated flavor is) and bring to a boil.
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12
Remove from the heat and strain the liquid into a gravy boat to pass at the table.
