Roast Capon with Lemon and Thyme

Ingredients

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