Roast capon is a flavorful main course that is cooked during the Christmas holidays 🙂
Christmas has just passed and I hadn’t published the recipe yet, so I’m taking the opportunity now.
Roast capon was the main course I cooked on Christmas Day.
I’m not sure if capon is still available, but if you can’t find it, you can use chicken or turkey instead.
I used the capon cut into pieces, but if you prefer, you can leave it whole. In this case, it will need to cook a little longer; you will need to adjust it at the time. Usually, when it turns golden, it should be cooked.
The capon was simply seasoned with tomatoes, carrots, and onions 😀
I used this seasoning because I really like it; I usually use it for cooking chicken and turkey too.
In this version, I also added some pine nuts.
It turned out to be a succulent dish to lick your lips 😉
To make it even more appetizing, you can add some olives.
P.S.: I recommend trying also:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year's, Christmas
- Energy 166.06 (Kcal)
- Carbohydrates 17.99 (g) of which sugars 9.11 (g)
- Proteins 3.56 (g)
- Fat 10.35 (g) of which saturated 1.15 (g)of which unsaturated 4.26 (g)
- Fibers 4.58 (g)
- Sodium 238.02 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Roast Capon
- 1 capon (cut into pieces)
- 18 oz tomatoes
- 1 onion
- 3 carrots
- 1 oz pine nuts
- 1 drizzle extra virgin olive oil
- to taste salt
- to taste pepper
- 3 leaves bay leaves
Tools
- 1 Pan
- 1 Knife
Steps for Roast Capon
Place the capon pieces in a pan, add the sliced onion, carrots, and tomatoes, the pine nuts.
Pour some water, the oil, salt, pepper, and bay leaves.
Preheat the oven to 392°F in static mode and cook the capon pieces for about one and a half to 2 hours (until golden). Turn them halfway through cooking. If it dries out too much, pour a little more hot water.
Serve immediately.
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