Credit: Duane Beckett (Gemini).
Roast Capon with Spices. Credit: Duane Beckett (Gemini).
Difficulty Level: easy
20 min Prep
2 hr Cook
2 hr 20 min Total
8 Servings
Cooking doesn’t need to be complicated to feel special. The easiest way to achieve great cooking with simplicity is to focus on one main ingredient and make it sing. That’s what this roast capon with spices recipe is all about.
The star of this show is the capon, but it’s the spices that make it sing. I’ve noticed more home cooks are leaning into warm spices for savory roasts, and it’s surprising how a simple mix of cumin, coriander, paprika, and cinnamon can make the whole kitchen smell like you’re a super-cook.
If you want to experience this recipe, check out the ingredients and steps below. It’s a great main protein for any of your favorite sides, and perfect for any weekend of special occasion.
Roast Capon with Spices Ingredients
- 1 whole capon, cleaned and patted dry (7-8lbs)
- 2 tablespoons of unsalted butter, softened (30g)
- 1 tablespoon of olive oil (15ml)
- 1 teaspoon of ground cumin (5ml)
- 1 teaspoon of ground coriander (5ml)
- 1 teaspoon of smoked paprika (5ml)
- 1 teaspoon of ground cinnamon (5mp)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Roast Capon with Spices Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix the softened butter, olive oil, cumin, coriander, smoked paprika, cinnamon, salt, and pepper.
- Rub the spice mixture all over the capon, and work a bit under the skin where you can, that’s how the flavor can really sink in.
- Place the capon in an oven-safe roasting pan. Roast for 2 hours, or until the internal temperature reaches 165°F (74°C).
- Baste occasionally with the pan juices.
- Take the capon out and let it rest for 15 minutes before carving. Don’t skip that rest, it keeps the slices moist.
- Serve warm, finish with chopped parsley.
Nutrition
Calories: 450cal
Carbohydrate: 2g
Protein: 50g
Fat: 25g
Cholesterol: – -mg
Sodium: 300mg