Roast Za’atar Capons with Za’atar Seasoning Blend

Dec 15, 2016, Updated Dec 22, 2020

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.

My blended Za'atar seasoning adds zesty flavor to the birds — My blended Za’atar seasoning adds zesty flavor to the birds

My blended Za'atar seasoning.. very versatile! — My blended Za’atar seasoning.. very versatile!

This recipe make 4 roasted capons - perfect for entertaining! — This recipe make 4 roasted capons – perfect for entertaining!

Ingredients

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

Instructions

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.
To roast: 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