Roast Capon With Chili-Cilantro Rub and Roasted Carrots

"My Grandma used to make roasted capon all the time. She preferred to make capon instead of chicken so when I saw a capon recipe it caught my eye. Grandma would never use these spices but I would! I clipped this from a cooking magazine but not sure which one. Total time from start to finish is 3 1/2 hours."
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
3hrs 45mins




  • Rinse capon and snip away any excess fat from cavity using kitchen shears.
  • Pat capon dry and season with salt inside and out.
  • Let stand at room temperature for 30 minutes.
  • Preheat oven to 375 degrees F.
  • While capon is standing, mash garlic to a paste using a mortar and pestle.
  • Add cilantro, chile powder, cumin, and butter and mash to a paste again.
  • Arrange capon, breast side up, with neck toward you, and gently work your fingers between skin and flesh of the breast, working your way down to thighs.
  • Rub 1/3 of the butter mixture under skin of breast and thighs and rub another 1/3 into the cavity of the bird, then tie the legs together with kitchen string.
  • Put capon in a buttered roasting pan.
  • Scatter carrots around bird and season with salt and pepper.
  • Pour water over the carrots.
  • Roast in middle of the oven 45 minutes.
  • Remove pan from the oven and brush top and sides of the bird with the remaining 1/3 of the butter mixture.
  • Continue to roast basting capon and carrots with pan juices every 20 minutes (tent capon with foil if it gets too brown), until a thermometer inserted 2" into fleshy part of a thigh registers 170 degrees, about 2 hours more.
  • Transfer carrots with some of the pan juices to a heated serving dish and keep warm, covered.
  • Let capon stand 20 minutes before carving.

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  1. This recipe is better than a 5 star! I could not find a capon, they are very scarce these days so I substituted a roasting hen. Wonderful flavor. I didn't put the carrots in until there was only 1 1/2 hours left to roast and I added small potatoes too. The chicken was so moist and just the right amount of added spice. We truly enjoyed out Christmas dinner Thanks for posting Oolala
  2. I love capon, I rather make than a huge turkey though the price may be higher its well worth the price for the flavor you get in return.


<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
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