Description
A classic holiday side dish to complement your Christmas roast capon.
Ingredients
Scale
- 1 whole capon (about 4–5 lbs)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 sprigs fresh rosemary
- 4 cloves garlic, minced
- 1 lemon, sliced
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Rub the capon with olive oil, salt, and pepper.
- Stuff the cavity with rosemary, garlic, lemon, and onion.
- Place chopped carrots and celery in a roasting pan.
- Set the capon on top of the vegetables.
- Roast for 1.5-2 hours until internal temperature reaches 165°F (74°C).
- Let rest 15 minutes before carving.
Notes
- Baste the capon every 30 minutes for juicier meat.
- Use a meat thermometer for accurate doneness.
- Save pan drippings for gravy.
- Prep Time: 15 mins
- Cook Time: 2 hrs
- Category: Holiday
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Christmas capon, holiday roast, festive poultry