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🍽️ Roasted Capon with Carrots and Potatoes

680 kcal · 30 min · 4 servings

Ingredients

• 1 capon (2.5 kg, or chicken)
• 5 tbsp olive oil
• 125 ml poultry stock (jar)
• 4 garlic cloves
• salt
• pepper (from the mill)
• 2 tsp paprika powder
• 600 g small potatoes (triplets)
• 400 g carrots
• 4 sprigs rosemary
• 1 tsp rosemary

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Salt and pepper the capon inside and out.
3. 3. Rub the meat with paprika powder.
4. 4. Place the capon breast-side down in a large roasting pan.
5. 5. Pour olive oil over the poultry.
6. 6. Add poultry stock.
7. 7. Add garlic cloves to the roasting pan.
8. 8. Roast the capon in the preheated oven on the lower rack for about 2 hours.
9. 9. Baste the meat with the pan juices repeatedly during roasting.
10. 10. Peel the carrots.
11. 11. Cut the carrots into narrow sticks about 5 cm long.
12. 12. Peel the potatoes.
13. 13. Season the carrots and potatoes with salt and pepper.
14. 14. Turn the capon about 20 minutes before the end of the cooking time.
15. 15. Increase the oven temperature to 210 degrees Celsius.
16. 16. Add the prepared vegetables and rosemary sprigs to the capon in the roasting pan.
17. 17. Finish cooking the vegetables with the capon.
18. 18. Pierce the thigh of the capon with a thick needle.
19. 19. Check if only clear juice comes out.
20. 20. Place the finished capon on a preheated platter.
21. 21. Mix the vegetables with chopped rosemary.

Nutrition per serving

• kcal: 680
• Protein: 45 g · Fett/Fat: 28 g · Carbs: 52 g