Roast Capon

Roast Capon
Staff Writer


This elegantly simple recipe of roast capon may be one of the refined dishes Hortensie Laborie serves the president of the Republic of France at Elysée Palace in the film Haute Cuisine.


Preheat the oven to 425 degrees.

Place the capon, breast side up, in a large roasting pan and pat dry with paper towels. Sprinkle the cavity generously with salt and pepper, to taste, and tie the legs together and wings to the body using kitchen twine. Brush the capon with melted butter and sprinkle with 1 tablespoon of salt and 1 teaspoon of pepper. Squeeze the lemon quarters all over the capon and place them and the rosemary sprigs around the base of the bird.

Place the capon in the oven legs first and roast for 1 ½ hours, or until the juices run clear when cut between the thigh and the leg. Remove the capon from the oven and cover with aluminum foil. Allow the capon to rest for 20 minutes before carving and serve with the pan juices that have been skimmed of fat. 


Calories per serving:

1,259 calories

Dietary restrictions:

Low Carb Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 93g 144%
  • Carbs 3g 1%
  • Saturated 29g 146%
  • Fiber 1g 6%
  • Trans 0g
  • Sugars 0g
  • Monounsaturated 39g
  • Polyunsaturated 19g
  • Protein 96g 193%
  • Cholesterol 398mg 133%
  • Sodium 233mg 10%
  • Calcium 86mg 9%
  • Magnesium 115mg 29%
  • Potassium 1,180mg 34%
  • Iron 6mg 34%
  • Zinc 6mg 40%
  • Phosphorus 943mg 135%
  • Vitamin A 248µg 28%
  • Vitamin C 18mg 30%
  • Thiamin (B1) 0mg 22%
  • Riboflavin (B2) 1mg 39%
  • Niacin (B3) 37mg 186%
  • Vitamin B6 2mg 94%
  • Folic Acid (B9) 41µg 10%
  • Vitamin B12 2µg 29%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 9%
  • Vitamin K 13µg 16%
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