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Roast Capon With Whole Garlic Herbs And Potatoes

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Ingredients
  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
  Butter 75 Milliliter
  Garlic heads 8
  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
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  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
Directions

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 300°F (150°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 °F (85 °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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday
Ingredient: 
Chicken
Servings: 
8

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