Recipe courtesy of Michael Lomonaco
Total:
2 hr 40 min
Active:
10 min
Yield:
6 to 8 servings
Level:
None

Ingredients

Directions

Preheat the oven to 425 degrees and place a heavy roasting pan to preheat in the oven.

Season the capon cavity with salt and pepper. Put the crushed garlic, chopped onion and dry herbs inside the cavity. Using the twine, tie the legs closed. Rub the entire outside of the capon with an even coat of the olive oil. Pick the herbs from their stems, coarsely chop them, and sprinkle them evenly on the chicken. Place the chicken into the pre-heated roasting pan and roast at 425 degrees for 45 minutes. Reduce the temperature to 350 degrees and continue to roast for an additiional 1 1/2 hours, or until a meat thermometer registers 165 degrees and the juices run clear when the thigh is pierced. Allow to rest on a platter for 15 to 20 minutes before carving.

While the chicken is resting, place the roasting pan on top of the stove, remove any chicken fat with a spoon, and, over medium heat, deglaze the pan drippings with the chicken broth. Use a spoon to scrape up all the crusty bits (that's where the most concentrated flavor is) and bring to a boil. Remove from the heat and strain the liquid into a gravy boat to pass at the table.

IDEAS YOU'LL LOVE

Herb-Roasted Chicken with Root Vegetables

Recipe courtesy of Eddie Jackson

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Lentil and Orzo Salad with Roasted Cauliflower, Chard and Herbs

Recipe courtesy of Eddie Jackson

Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach

Recipe courtesy of Eddie Jackson

Roast Chicken

Recipe courtesy of Ree Drummond

Herb Roasted Chicken

Recipe courtesy of Anne Burrell

Roasted Beets with Herbs

Recipe courtesy of Valerie Bertinelli

Roasted Garlic Clove Chicken

Recipe courtesy of Melissa d'Arabian

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking