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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.

Roast Za’atar Capons with Za’atar Seasoning Blend

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!

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.

Ingredients

1 recipe Karen’s Za’atar Seasoning Blend, will have some leftover for another recipe

4, 2 ¼ 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 ¾” rounds

Instructions

1

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.

2

Refrigerate overnight or at least 8 hours.

3

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.

4

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.

5

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.

6

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.

7

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.

8

Lovely served over a bed of quinoa or couscous pilaf with roasted vegetables, fresh herbs and feta cheese.

9

*The seasoning blend contains a small amount of salt, a little more salt is welcome on the capons.

10

Terrific on fresh chickens as well.

This recipe may not be reproduced without the consent of its author, Karen Sheer

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