Lemon and Thyme Roasted Capon Christmas Recipe

Published: 04 Dec 2019
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The Lemon and Thyme Roasted Capon Recipe from Pippa’s Christmas Table, served as a main course meal.


1 capon (3kg)
150g butter softened
8 slices streaky bacon
Salt and pepper
Drizzle of olive oil
2 lemons
1 onion
Few Sprigs fresh thyme

STUFFING (optional)
500g beef and pork mince mixed
1 egg
Some chopped parsley
1 small onion chopped
Salt and pepper
2 tablespoons grated cheese
Some thyme leaves
Cup of fresh breadcrumbs
Flavouring like a dash of Worcestershire sauce

Simply mix all stuffing ingredients together and set aside.


To prepare the capon, wash well with cold water and pat dry.
Squeeze lemon juice all over the flesh and put the lemon into the cavity with the peeled onion and a few sprigs of thyme.
Place your finger under the skin at the back of the capon and slowly and carefully separate the skin from the flesh until you have a large ‘pocket’. This is where you push in the meat stuffing if used. Pat down from the top until the shape of the capon is ‘rounded’.
Next, rub the softened butter all over the capon, season generously with salt and pepper, then drizzle some olive oil over the bird.
Cover the whole capon with the slices of streaky bacon, ensuring most of it is covered. With kitchen string, tie together the two legs, and tie some string around the other side of the capon to tuck in the wings.
The capon is now ready for roasting. Place in a large roasting tin. Pre-heat oven to 180oC then cover the capon loosely with tin foil and put into the hot oven. Cook for a good hour and then remove the foil and continue to cook the capon for another half an hour or more depending on the size. (If using a larger bird, calculate for total cooking time,15 minutes for every 400g of weight).
Remove the bacon and give the bird a further ten minutes to brown the skin, being careful not to dry out your now moistly cooked bird!
Allow to settle for a good hour then carve and serve with gravy, roast potatoes and vegetables of your choice.

The Lemon and Thyme Roasted Capon Christmas Recipe from Pippa’s Christmas menu, served as the main course for a traditional lunch with family and friends.