This capon recipe is an easy and delicious meal perfect for the holidays or special weeknight dinners! A whole capon is seasoned with a delicious garlic herb butter then oven-roasted until juicy and fall of the bone tender. Stuffed with onion and lemon this roasted meat is flavored from the inside out!

Roasted capon is the star of any dinner menu and it's just as easy to make as a traditional roast chicken! It has perfectly crisp skin and richly flavored and delicious meat. The homemade butter spread filled with fresh rosemary, thyme,

How to make roasted capon recipe

Start by preheating your oven to 425°F, making sure it's hot and ready for your capon. Next, give your capon a good rinse under cold water, inside and out. Then, pat it dry using paper towels, getting rid of any leftover feathers or extra fat you might see.

Now, it's time to prepare your herb butter. In a small bowl, mix together some softened butter, finely chopped garlic, and chopped rosemary, thyme, and sage. Don't forget to add a pinch of salt and pepper. Stir it all together until it's well combined.

Once your herb butter is ready, carefully lift the skin from the capon's breast and thighs with your fingers. Don't remove it entirely! Just make a little pocket. Now, take your butter mix and spread it underneath the skin, covering as much of the meat as you can.

After you've finished with the butter, it's time to season and stuff the capon. Rub the outside of the capon with olive oil, and sprinkle a good amount of salt and pepper all over. Then, stuff the lemon halves and onion quarters inside the capon.

If you want, you can truss the capon. That's where you tie its legs together with a piece of kitchen string, and tuck its wings under its body. It helps the capon stay together while it cooks. Not that important in this capon recipe but highly recommended.

Once your capon is trussed, place it on its back (breast side up) on a rack inside a roasting pan. Pour some chicken broth or white wine into the bottom of the pan. This adds a nice flavor and helps keep the capon moist.

Now it's time to roast the capon. Put it in the oven for 20 minutes at 425°F. Then, turn down the oven to 350°F and let it roast for about another 1.5 to 2 hours. Every 30 minutes, baste the capon with the pan juices. That's called basting, and it helps keep the bird juicy.

Your capon is done when a meat thermometer stuck into the thickest part of its thigh (without touching the bone) reads 165°F. If you don't have a thermometer, you can also check by poking the thigh with a fork. If the juices run clear (not pink), it's done.

When the capon is cooked, take it out of the oven and cover it loosely with aluminum foil. This lets it rest and become even juicier. Wait at least 20 minutes before you start carving. Always remember to wash your hands after handling raw poultry to keep everything safe and clean!

Recipe ingredients

Capon. 5 -6 lb male chicken. Make sure it's completely thawed before prepping.

Olive oil. Rubbed all over the chicken so the skin crisps up nicely in the oven.

Butter. Softened and mixed with fresh herbs and minced garlic. It is spread under the skin to get it extra crispy and to flavor the meat.

Herbs and aromatics. Minced garlic, chopped fresh rosemary, fresh thyme, fresh sage, and salt and pepper to taste.

Lemon. Halved and stuffed inside the capon to give a bright citrus flavor to the meat.

Yellow onion. Quartered and stuffed inside the bird to flavor it from the inside.

Chicken broth. Poured to the bottom of the roasting pan. Used to base the chicken and keep it moist and juicy.

What kind of meat is it

If you never heard of capon before, it's a male chicken that has been castrated at a young age. This process produces tender and delicious meat with a unique but tasty flavor.

Sometimes labeled as rooster meat, capon is larger in size than your standard chicken but smaller than a turkey, and because of this, capon is a popular choice to serve during the holidays instead of a traditional turkey dinner.

It's easy to prepare and everyone is sure to enjoy it!

Pro tips for the best roasted chicken

Truss the capon before cooking. Tying back the legs and tucking the wings under the bird helps to prevent the breasts from browning and drying out too quickly before the thighs and legs are fully cooked.

Take the capon out of the refrigerator at least 1 hour before cooking so it's easier to loosen the skin and spread the garlic herb butter underneath it.

Make sure to base the meat every 30 minutes. Although a bit tedious this step is important because it ensures that the meat will cook evenly and won't dry out.

Allow the oven-roasted capon to rest for at least 20 minutes before serving. This is to ensure that juices remain in the meat rather than rushing out immediately after cutting it, causing it to be dry.

Substitutions

Capon. If you can't find a capon, use a large regular chicken instead.

Chicken broth. Use white wine or sherry.

Herbs. Tarragon or oregano are delicious choices to use instead of the herbs listed above or in addition to them! Instead of fresh herbs use Herbs de Provence, a poultry spice blend, or a mix of your favorite seasonings.

Frequently asked questions

Side dishes

1. Roasted Vegetables: Cut up a mix of your favorite vegetables — such as carrots, Brussels sprouts, bell peppers, onions, and sweet potatoes. Toss with olive oil, salt, and pepper, then roast until tender and lightly browned.
2. Garlic Mashed Potatoes: Boil peeled and cubed potatoes until tender, then drain and mash with butter, cream, roasted garlic, salt, and pepper.
3. Grilled Asparagus: Toss fresh asparagus spears in olive oil, salt, and pepper, then grill until tender and slightly charred. Sprinkle with lemon zest and grated parmesan before serving. Perfect for this capon recipe!
4. Herb Stuffing: Sauté celery and onions in butter, then mix with cubed bread, chicken broth, and a mix of your favorite herbs (such as parsley, sage, and thyme). Bake until golden brown and crispy.
5. Cranberry Sauce: Combine fresh cranberries, sugar, and water in a pot, then simmer until the cranberries burst and the sauce thickens.
6. Fresh Green Salad: Mix together fresh greens, sliced cucumber, cherry tomatoes, thinly sliced red onion, and a simple vinaigrette.
7. Honey Glazed Carrots: Cook peeled and sliced carrots in butter, honey, and a little water until tender and glazed.

Pro tips for roasted capon

Use a Meat Thermometer: This is the best way to ensure your capon is cooked perfectly. The internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius) at the thickest part of the thigh without touching the bone.

Baste Regularly: Basting the capon with its own juices or a flavored butter will help to keep it moist and add to the flavor. But remember to close the oven door quickly to maintain a steady temperature.

Let It Rest Before Carving: After removing your capon from the oven, let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the bird, making it moister and easier to carve.

Carve Properly: Learn how to properly carve a bird to get the most out of it. There are plenty of tutorials available online.

Save the Drippings: The drippings from your capon can be used to make a delicious gravy or sauce to serve with your meal. Be sure to skim off any excess fat before using.

Save the Bones: After carving, save the carcass and bones. They can be used to make a delicious homemade chicken stock, which can be used in many other recipes.

Storage instructions

Store any leftover roasted capon in airtight containers or tightly wrapped in aluminum foil or plastic wrap. It should be refrigerated within two hours of cooking and can be kept in the fridge for 3-4 days.

If you want to keep it longer, it can be frozen for up to 4 months. For best taste and texture, defrost frozen leftovers in the refrigerator overnight before reheating. Always ensure the meat is reheated thoroughly before consuming.

Leftovers

You can make many dishes using capon leftovers. Basically you can used capon in any chicken leftovers recipes too.

1. Capon Sandwiches: Grab some bread, add a bit of mayo or your favorite spread, pile on some leftover capon, and you've got a great sandwich. You can add lettuce, tomato, or any other toppings you like.
2. Capon Salad: Chop up your leftover capon into small pieces and mix it into a salad. It goes great with all sorts of veggies and dressing.
3. Capon Soup: You can make a delicious soup using leftover capon. Just add some vegetables, noodles, and broth, and let it simmer.
4. Capon Pizza: If you're making homemade pizza, you can use chopped capon as a topping. It adds a nice, savory flavor to your pizza.
5. Capon Tacos or Quesadillas: Shred the leftover capon and use it as a filling for tacos or quesadillas. Just add some cheese, salsa, and any other toppings you like

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Hope you will like this roasted capon recipe as much as we do. Please rate the recipe if you made it and leave comment below if you have any questions or suggestions.