Roast Capon with Lemon and Thyme

Roast Capon with Lemon and Thyme
Photo by Anna Williams


  • 1 8-lb capon or roasting chicken
  • 1 ½ teaspoons salt
  • 1 tablespoon grated fresh lemon zest
  • fresh flat-leaf parsley and thyme sprigs
  • ½ teaspoon black pepper
  • 1 teaspoon fresh thyme
  • 6 tablespoons unsalted butter
  • + 6 more ingredients
    • 1 instant-read thermometer
    • 1 cup water
    • thyme sprigs
    • 4 whole lemons
    • kitchen string; an instant-read thermometer
    • 2 teaspoons red-currant jelly

Preheat oven to 375°F. Rinse capon inside and out and discard any excess fat from cavity. Pat capon dry and season cavity with salt and pepper. Put in a large roasting pan and let stand at room temperature 20 minutes. While capon is standing, stir together butter, zest, thyme, salt, and pepper in...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network