Oven-Roasted Capon – a delicious recipe with capon, parsley flakes, thyme, sage, salt, freshly ground pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Remove giblets and neck from capon; reserve for other uses. Rinse capon with cold water; pat dry. Combine herbs and seasonings; rub on surface and in cavity of capon. Fold neck skin over back; secure with a wooden pick. Lift wingtips up and over back so they are tucked under capon securely. Place capon, breast side up, in a shallow roasting pan; cover, and refrigerate overnight.
2
Brush capon with oil. Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone. Bake at 325u00b0 for 2 1/2 hours or until meat thermometer registers 185u00b0. Baste capon frequently with pan drippings. If capon gets too brown, cover lightly with aluminum foil. Capon is done when legs move easily.
3
Transfer capon to serving platter; reserve pan drippings for Parsley Potato Medley and Capon Gravy. Let capon stand 20 minutes before carving.
1
kcal
Calories
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (7- to 8-pound) capon, 1 teaspoon dried parsley flakes, 3/4 teaspoon dried whole thyme, 1/2 teaspoon rubbed sage, and more.
Yes, Oven-Roasted Capon falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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