Holiday Entertaining? These perfectly spiced capons remain juicy with a crisp skin and will add a flavorful and festive touch to your buffet! Try my Za’atar Seasoning Blend – a versatile Middle Eastern / Mediterranean mix.
- 1 recipe Karen’s Za’atar Seasoning Blend, will have some leftover for another recipe
- 4, 2 1/4 pounds fresh capons
- juice of one lemon
- lemon rind from one lemon, zested
- ¼ cup fruity extra virgin olive oil
- 8 large shallots, peeled, cut into 3/4″ rounds
Wash and dry capons. In a large bowl to hold the birds, add lemon juice, lemon rind, olive oil and 2 teaspoons of Za’atar Seasoning Blend.
Mix to combine with a fork. Add capons, rub the marinade all over the capons, cover with waxed paper and tin foil – seal well.
Refrigerate overnight or at least 8 hours.
Preheat oven to 425 degrees.
In a large roasting pan (to hold 4 capons, not crowded), add the shallot slices.
Remove capons from the marinade, save marinade.
Place the capons over the shallots, breast side down. Top each capon with 1/2 teaspoon of Za’atar Seasoning Blend. Add a sprinkling of sea salt*. Roast for 20 minutes, will be golden brown – and the shallots are caramelized.
Add the reserved marinade to the bottom of the pan.
Carefully turn the capons over with tongs, breast side up. Top each capon with 1/2 teaspoon more of the Za’atar Seasoning Blend. Add a sprinkling of sea salt*.
Roast in the oven for 20 minutes, until golden, crisped and cooked through. Internal temperature at will be 165 degrees.
Remove the shallots to a plate, strain the Au Jus Gravy. (Can add 2 T. cold butter to the warm gravy, whisking to combine, for a richer gravy.
Cut capons in halves or quarters if desired.
Serve the capons alongside the caramelized shallots – spoon the au jus gravy over or alongside the capons. Garnish with Fresh Thyme.
Sprinkle with a dash of Za’atar Season Blend if desired.
Lovely served over a bed of quinoa or couscous pilaf with roasted vegetables, fresh herbs and feta cheese.
*The seasoning blend contains a small amount of salt, a little more salt is welcome on the capons.
Terrific on fresh chickens as well.
This recipe may not be reproduced without the consent of its author, Karen Sheer
Makes: 4 Roasted Capons, serves 8