Capon with Vegetables
Ingredients
- Ingredients
- 1 Capon (2.5 kg, or chicken)
- 5 Tbsps olive oil
- 125 milliliters chicken stock
- 4 garlic cloves
- salt
- peppers (ground)
- 2 tsps ground paprika
- 600 grams small potatoes
- 400 grams carrots
- 4 sprigs rosemary
- 1 tsp rosemary
Preparation steps
Preheat the oven to 180°C. Season the capon inside and out with salt and pepper and rub with paprika, then lay in a large roasting pan with the breast side down. Combine olive oil, chicken stock and garlic cloves, and pour over chicken. Roast the capon in a preheated oven (180°C) on the bottom rack about 2 hours, basting occasionally.
Meanwhile prepare the vegetables: Peel the carrots and cut into narrow pins, about 5 cm long. Peel the potatoes. Season carrots and potatoes with salt and pepper. Approximately 20 min. before end of cooking, increase the oven temperature to 210°C. Place the vegetables and rosemary sprigs in the roasting pan. The capon is done when, after cutting into the leg, the juices run clear. To serve, place the capon on a preheated plate, mix the vegetables with the chopped rosemary and spread around the capon.
