Baked Capon Lemonada
Prep: 15 min
Cook: 90 min
Total: 105 min
Serves: 6
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Fragrant with lemon and fine herbs, this baked capon is elegance made easy. Roasting the bird breast-down and blanketing it completely in lemon slices keeps the meat exceptionally moist while the citrus perfumes every layer. The result is tender, aromatic, and quietly impressive, a lovely choice when you want a special roast without a complicated production.
Ingredients
Ingredients
- 2 or 3 - Lemon
- 3 - 3 1/2 Lb Capon
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 Tbsp Parsley - Minced
- 1 Tbsp Butter
- 1/2 to 3/4 Tsp Fine Herbs
Directions
Directions
- Cut lemons into 1/8-inch slices.
- Rub capon cavity with salt, pepper and parsley; place butter in cavity.
- Sprinkle outside with herbs.
- Place capon, breast down, in roasting pan.
- Cover capon completely with lemon slices, reserving some lemon for breast side.
- Bake at 350 degrees for 45 minutes.
- Remove lemon slices; turn capon, breast side up.
- Cover completely with fresh lemon slices.
- Cover.
- Bake for 25 minutes.
- Remove cover.
- Bake for 20 minutes longer or until tender.
- Serve with small amount of pan juice.
Nutrition
Per serving · 6 servingsCalories
350
Fat
18 g
Saturated fat
6 g
Carbohydrates
5 g
Sugar
1 g
Fiber
1 g
Protein
40 g
Sodium
500 mg
Cholesterol
120 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 or 3 - Lemon
- 3 - 3 1/2 Lb Capon
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 Tbsp Parsley - Minced
- 1 Tbsp Butter
- 1/2 to 3/4 Tsp Fine Herbs
