Roast Capon with Lemon and Thyme

Roast Capon with Lemon and Thyme
Photo by Anna Williams


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