Frank's Recipes! Roast Capon with Whole Garlic, Herbs and Potatoes

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Roast Capon with Whole Garlic, Herbs and Potatoes

The aroma of capon and sweet whole garlic cloves roasting in the oven will magically draw everyone to the table. For a wonderful first course, serve the garlic with French bread and cream cheese (squeeze cloves of garlic gently to pop out pulp). Accompany the capon and potatoes with baked squash and sautéed spinach. For dessert, poached pears and crunchy pecan cookies make a fine ending.

1 Capon (about 8 lb/3.5 kg)
2 tsp Each finely chopped fresh thyme and rosemary (or 1/2 tsp/2 mL dried) 10 mL
1 tsp Salt 5 mL
1/2 tsp Pepper 2 mL
1/3 cup Butter, melted 75 mL
1/3 cup Olive oil 75 mL
8 Heads garlic
16 Small red potatoes (unpeeled)

Wipe capon inside and out with damp cloth. In bowl, combine thyme, rosemary, salt and pepper. Rub capon inside and out with half of the herb mixture. Place on rack in shallow roasting pan, breast side up.

In measuring cup, stir together butter and oil; drizzle half of the mixture over capon. Roast, uncovered, in 300 F (150 C) oven for 1-1/2 hours, basting frequently.

Remove loose outer skin from garlic; cut thin slice from top of each head, exposing cloves. Arrange garlic and potatoes around capon. Sprinkle with remaining herb mixture and drizzle with remaining butter mixture.

Return roasting pan to oven. Roast capon, potatoes and garlic, basting frequently, for about 1-1/2 to 1-3/4 hours or until juices run clear when thigh of capon is pierced with skewer and meat thermometer registers 185 F (85 C).

Transfer capon to cutting board and cover loosely with foil. Let stand for 15 minutes before carving. Transfer potatoes to serving dish. Serve garlic separately.

Makes about 8 servings.