Roast Capon

Makes 8-10 servings.

Capon is a large chicken with plump white meat, which is quite tender and not gamy. I prefer it to turkey. This dish is a convenient one pot meal with a delicious gravy, a perfect meal on Passover. 


  • 1 organic capon, 10 pounds
  • 2 lemons
  • 6 full rosemary sprigs
  • 4 tablespoons olive oil 
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound fingerling potatoes, rinsed, halved lengthwise
  • 8 shallots, peeled, halved
  • 8 garlic cloves, peeled, halved
  • 1 pound baby carrots
  • 1 cup chicken broth


  1. Preheat oven to 375F. 
  2. Rinse the capon inside and out. Pat dry with paper towels. Discard excess fat.
  3. Into the cavity place 1 quartered lemon and 3 full rosemary sprigs.
  4. Place the capon into a large roasting pan breast side down. Rub with the juice of 1 lemon, than with 2 tablespoons olive oil and season lightly with salt and pepper.   
  5. Place all the vegetables in a bowl and mix with 2 tablespoons of the remaining oil, 3 full rosemary sprigs and season with salt and pepper. Scatter the vegetables around the capon
  6. Roast for 1 hour, basting the capon with chicken broth and stirring the vegetables from time to time.
  7. Turn the capon over, stir the vegetables and roast for another 50-60 minutes.
  8. The capon is ready when the thigh juices run clear.
  9. Take the capon out of the oven and turn it breast side up. Cover the roasting pan with heavy foil and let rest for 20 minutes before carving.
  10. With slotted spoon, remove the vegetables to a dish to keep warm. Discard the rosemary sprigs.
  11. Pour the gravy into a saucepan and when cool place in the freezer for about ½ an hour to allow the fat to rise to the top. Discard the fat. Season the gravy and adjust consistency, if you like, by boiling it down.
  12. Serve the carved meat with the vegetables and the gravy.