Roast Capon With Whole Garlic Herbs And Potatoes
|Finely chopped thyme/1/2 teaspoon / 2 ml dried thyme||10 Milliliter|
|Finely chopped fresh rosemary/1/2 teaspoon / 2 ml dried rosemary||10 Milliliter|
|Red potatoes||16 Small|
|Capon||8 Pound (1 Pc.)|
|Thyme/1 tsp dried thyme||2 Teaspoon, finely chopped|
|Rosemary/1 tsp dried rosemary||2 Teaspoon, finely chopped|
|Butter||1⁄3 Cup (5.33 tbs), melted|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||8 (Whole Heads)|
|Red potatoes||16 Small, unpeeled|
Wipe capon inside and out with damp cloth.
Combine thyme, rosemary, salt and pepper; rub half of the mixture on inside and outside of capon.
Place on rack in shallow roasting pan, breast side up.
Stir together butter and oil; drizzle half of the mixture over capon.
Roast, uncovered, in 300Ã‚Â°F (150Ã‚Â°C) oven for 1-1/2 hours, basting frequently.
Remove loose outer skin from garlic; cut thin slice from top of each head, exposing cloves.
Arrange garlic and potatoes around capon.
Sprinkle with remaining herb mixture and drizzle with remaining butter mixture.
Roast, basting frequently, for 1-1/2 to 1-3/4 hours or until meat thermometer registers 185 Ã‚Â°F (85 Ã‚Â°C).
Transfer capon to cutting board and cover loosely with foil; let stand for 15 minutes before carving and serving with potatoes.
Serve garlic separately.