Italian Roasted Capon

Ingredients:

• 1 whole capon (about 5-6 lbs)
• 3 cloves of garlic, minced
• 2 tablespoons of chopped fresh rosemary
• 2 tablespoons of chopped fresh thyme
• 2 teaspoons of kosher salt
• 1 teaspoon of black pepper
• 1/4 cup of olive oil
• 1 lemon, cut in half

Instructions:

1. Preheat the oven to 375°F.
2. Rinse the capon under cold water and pat it dry with paper towels.
3. In a small bowl combine the minced garlic, rosemary, thyme, salt, black pepper, and olive oil.
4. Gently loosen the skin over the breast and legs of the capon by sliding your hand in between the skin and the meat.
5. Rub the herb mixture under the skin of the capon, being careful not to tear the skin.
6. Stuff the lemon halves inside the cavity of the capon.
7. Place the capon in a roasting pan and roast for about 2 hours or until the internal temperature of the thickest part of the bird reaches 165°F.
8. Remove the capon from the oven and let it rest for about 10 minutes before carving.

Verdict:

This Italian roasted capon is a delicious and flavorful main dish that is perfect for a special occasion or a holiday dinner. The combination of garlic, rosemary, and thyme adds a savory depth of flavor to the tender and juicy meat of the capon. The crispy skin provides a satisfying crunch that contrasts nicely with the succulent meat. This recipe is sure to impress your guests and leave them wanting more.

Serving suggestions:

Italian roasted capon pairs well with a variety of side dishes such as roasted potatoes, glazed carrots, sautéed green beans, or a fresh salad. Serve with a glass of your favorite red wine for the ultimate dining experience.