Roast Capon with Lemon and Thyme

Roast Capon with Lemon and Thyme
Photo by Anna Williams


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

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


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