A roast capon is a succulent and tender bird with crispy golden skin perfect for serving as the centerpiece for any special occasion! The meat is slightly sweeter than a regular chicken, with a delicate, velvety texture that melts in your mouth! This recipe is surprisingly easy to prepare, and with just a few simple ingredients, you'll have a delicious and impressive dish that everyone will love!
Best Roast Capon Recipe
If you're looking to elevate your poultry game beyond the usual roasted chicken, then you have to try a roast capon! This delicious and elegant dish features tender and succulent meat that has been slow-roasted to perfection with fresh herbs, seasoning, lemon, butter, garlic, and chicken broth.
Plus, a capon's impressive size and beautiful golden-brown skin are sure to amaze anyone who tries it! Whether you're serving it for a holiday feast or a sophisticated dinner party, you can't go wrong with this unique and flavorful bird!
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What is a Capon?
A capon is a type of poultry that is similar to chicken but larger in size and richer in flavor. It is a castrated male chicken that is raised for its meat.
Capons are typically more expensive than regular chicken and are considered a delicacy in some regions. They are often roasted and served as a main course for special occasions or festive meals.
Capon meat is typically tender and juicy with a rich, flavorful taste that is often compared to that of turkey.
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🥘 Roast Capon Ingredients
In order to make this impressive poultry dish, all you need to do is pick out a fresh capon and a handful of simple ingredients! Plus, you might even have some of the ingredients at home already.
- Capon - 8-pound capon (8 to 10 pounds, rinsed and pat dry).
- Salt & Pepper - ½ teaspoons of each, salt & pepper (to taste).
- Fresh Thyme - 4 sprigs of fresh thyme (4-5 sprigs, or use a fresh thyme substitute).
- Fresh Rosemary - 4 sprigs of fresh rosemary (4-5 sprigs, or use a fresh rosemary substitute).
- Lemon - 1 large lemon (cut into quarters).
- Garlic - 1 ⅓ tablespoons of minced garlic.
- Butter - ½ cup of butter (softened, at room temperature, or use a butter substitute).
- Chicken Broth - 1 cup of chicken broth (or use a chicken broth substitute).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Roast Capon
Roasting a capon requires some care and attention to ensure that the meat is cooked properly and comes out juicy and flavorful! You will need a roasting pan, a roasting rack, and a basting brush to begin.
An 8-10 pound capon will be approximately 8 servings! There is plenty to share with the whole family, especially if you make some side dishes to go with it.
- Preheat. Preheat your oven to 350°F (175°C). Rinse the 8-pound capon under cold running water and pat it dry with paper towels, then season it inside and out with salt and pepper.
- Stuff capon. Stuff the capon cavity with 4 sprigs of thyme, 4 sprigs of rosemary, lemon quarters, and 1 ⅓ tablespoons of minced garlic.
- Transfer. Place the capon on a roasting rack in a roasting pan with the breast side up.
- Rub capon with butter. Rub the ½ cup of softened butter over the capon, covering the entire bird. Pour the 1 cup of chicken broth into the bottom of the roasting pan.
- Cook. Roast the capon in the preheated oven at 350°F (175°C) for approximately 2-3 hours, or 20 minutes per pound. Check the internal temperature of the thigh meat at the thickest point to ensure it reaches 165°F (74°C).
- Rest. When the capon is done, remove it from the oven and let it rest for 10-15 minutes before carving.
- Serve. Serve the capon with your favorite side dishes.
Roast capon pairs well with a variety of side dishes so pick a few of your favorites to make a well-rounded meal! Try serving it with a roasted vegetable medley, cornbread stuffing, mashed potatoes, or a broccolini salad! Enjoy!
💭 Angela's Tips & Recipe Notes
- Feel free to use the broth and pan drippings to make gravy to serve on top. For two different gravy methods, check out my article on how to make gravy with cornstarch!
- It is important to use a meat thermometer to check the internal temperature of the capon. This will ensure that the bird is cooked through and safe to eat.
- For a tidy appearance, you can opt to tie the legs together with kitchen twine.
- To keep the meat moist, baste the capon every 30 minutes with the juices from the bottom of the roasting pan if desired. *Note that opening the oven door to baste any roasting meat can reduce the oven temperature and increase cooking time.
- To ensure that the skin is crispy, you can start the capon at a higher temperature (around 425°F/218°C) for the first 20-30 minutes of cooking, then lower the temperature to 350°F (175°C) for the remainder of the cooking time.
- Letting the capon rest for a few minutes after it comes out of the oven will help the juices redistribute throughout the meat, resulting in a juicier and more flavorful bird.
🥡 Storing & Reheating
Refrigerate your cooked capon leftovers within 2 hours after roasting. Store it in an airtight container or a sealable plastic Ziploc bag for up to 3-4 days in the fridge.
Wrap your capon leftovers with foil, then place it in a heavy-duty freezer bag. Write the date on the bag and enjoy it within 4 months. Thaw in the fridge overnight before reheating.
Reheating Roast Capon
Place your leftovers in a baking dish with some chicken broth or water and reheat in your oven at 350°F (175°C) until it is heated to your liking.
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❓ FAQ
Capon is a type of poultry that is known for its tender meat and delicate flavor. The meat is often described as having a subtle, slightly sweet flavor that is less gamy than other types of poultry like chicken or turkey. It's also known for being very juicy and flavorful!
The main difference between a capon and a chicken is that a capon is a castrated male chicken, while a chicken is a bird of either gender. Capons are typically larger in size, and the meat of a capon is considered to be more tender and juicy. Overall, capons are considered to be a high-quality and flavorful meat that is often used in gourmet cooking and special occasion meals, while chickens are a more versatile and widely-used meat.
This depends on personal taste preferences! A capon is a premium poultry product with a richer, more delicate flavor and a more tender texture than chicken. Capon meat has a higher fat content and a higher proportion of white meat compared to chicken, which gives it a milder and more subtle flavor. Some people may prefer the stronger flavor and firmer texture of chicken, while others appreciate the succulent and tenderness of capon.
😋 More Delicious Poultry Recipes
- Crockpot Whole Chicken - This easy recipe is a great way to cook a rotisserie-style chicken in the comfort of your home!
- Whole Roasted Duck - If you're looking for an incredibly flavorful and impressive centerpiece for your next family meal, this duck recipe is a must!
- Air Fryer Chicken Tenders - This air fryer recipe is an effortless way to make crispy and juicy chicken tenders that the whole family will love!
- Air Fryer Cornish Hen - A tasty whole cornish hen is incredibly easy to make in your air fryer!
- Sous Vide Chicken Breast - This recipe only requires a handful of simple ingredients to make perfectly juicy and tender chicken breasts every time!
- Roasted Pheasant - A roasted pheasant is simple, comforting, and perfect to serve on any occasion!
📋 Recipe
Roast Capon
Ingredients
- 8 lbs capon (8 to 10 pounds, rinsed and pat dry)
- ½ teaspoon each, salt & pepper (to taste)
- 4 sprigs fresh thyme (4-5 sprigs)
- 4 sprigs fresh rosemary (4-5 sprigs)
- 1 large lemon (cut into quarters)
- 1⅓ tablespoon minced garlic
- ½ cup butter (softened, at room temperature)
- 1 cup chicken broth
Instructions
- Preheat your oven to 350°F (175°C). Rinse the capon under cold running water and pat it dry with paper towels, then season it inside and out with salt and pepper.8 lbs capon
- Stuff the capon cavity with thyme, rosemary, lemon quarters, and garlic.4 sprigs fresh thyme, 4 sprigs fresh rosemary, 1 large lemon, 1⅓ tablespoon minced garlic
- Place the capon on a roasting rack in a roasting pan with the breast side up.
- Rub the softened butter over the capon, covering the entire bird. Pour the chicken broth into the bottom of the roasting pan.½ cup butter
- Roast the capon in the preheated oven at 350°F (175°C) for approximately 2-3 hours, or 20 minutes per pound. Check the internal temperature of the thigh meat at the thickest point to ensure it reaches 165°F (74°C).
- When the capon is done, remove it from the oven and let it rest for 10-15 minutes before carving.
- Serve the capon with your favorite side dishes.
Equipment You May Need
Notes
- Feel free to use the broth and pan drippings to make gravy to serve on top. For two different gravy methods, check out my article on how to make gravy with cornstarch!
- It is important to use a meat thermometer to check the internal temperature of the capon. This will ensure that the bird is cooked through and safe to eat.
- For a tidy appearance, you can opt to tie the legs together with kitchen twine.
- To keep the meat moist, baste the capon every 30 minutes with the juices from the bottom of the roasting pan if desired. *Note that opening the oven door to baste any roasting meat can reduce the oven temperature and increase cooking time.
- To ensure that the skin is crispy, you can start the capon at a higher temperature (around 425°F/218°C) for the first 20-30 minutes of cooking, then lower the temperature to 350°F (175°C) for the remainder of the cooking time.
- Letting the capon rest for a few minutes after it comes out of the oven will help the juices redistribute throughout the meat, resulting in a juicier and more flavorful bird.
- To store: Refrigerate your cooked capon leftovers within 2 hours after roasting. Store it in an airtight container or a sealable plastic Ziploc bag for up to 3-4 days in the fridge.
- To freeze: Wrap your capon leftovers with foil then place it in a heavy-duty freezer bag. Write the date on the bag and enjoy it within 4 months. Thaw in the fridge overnight before reheating.
- To reheat: Place your leftovers in a baking dish with some chicken broth or water and reheat in your oven at 350°F (175°C) until it is heated to your liking.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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