Rinse capon and snip away any excess fat from cavity using kitchen shears.
Pat capon dry and season with salt inside and out.
Let stand at room temperature for 30 minutes.
Preheat oven to 375 degrees F.
While capon is standing, mash garlic to a paste using a mortar and pestle.
Add cilantro, chile powder, cumin, and butter and mash to a paste again.
Arrange capon, breast side up, with neck toward you, and gently work your fingers between skin and flesh of the breast, working your way down to thighs.
Rub 1/3 of the butter mixture under skin of breast and thighs and rub another 1/3 into the cavity of the bird, then tie the legs together with kitchen string.
Put capon in a buttered roasting pan.
Scatter carrots around bird and season with salt and pepper.
Pour water over the carrots.
Roast in middle of the oven 45 minutes.
Remove pan from the oven and brush top and sides of the bird with the remaining 1/3 of the butter mixture.
Continue to roast basting capon and carrots with pan juices every 20 minutes (tent capon with foil if it gets too brown), until a thermometer inserted 2 into fleshy part of a thigh registers 170 degrees, about 2 hours more.
Transfer carrots with some of the pan juices to a heated serving dish and keep warm, covered.
Let capon stand 20 minutes before carving.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	167.17 Kcal (700 kJ)
Calories from fat	89.14 Kcal
		% Daily Value*
Total Fat	9.9g	15%
Cholesterol	235.97mg	79%
Sodium	804.07mg	34%
Potassium	291.07mg	6%
Total Carbs	4.48g	1%
Sugars	1.16g	5%
Dietary Fiber	1.23g	5%
Protein	14.33g	29%
Vitamin C	15.9mg	26%
Vitamin A	3.3mg	110%
Iron	5.3mg	29%
Calcium	33.4mg	3%

Amount Per 100 g
Calories	128.82 Kcal (539 kJ)
Calories from fat	68.69 Kcal
		% Daily Value*
Total Fat	7.63g	15%
Cholesterol	181.83mg	79%
Sodium	619.59mg	34%
Potassium	224.29mg	6%
Total Carbs	3.45g	1%
Sugars	0.89g	5%
Dietary Fiber	0.95g	5%
Protein	11.04g	29%
Vitamin C	12.2mg	26%
Vitamin A	2.6mg	110%
Iron	4.1mg	29%
Calcium	25.7mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Roast Capon with Chile-Cilantro Rub and Roasted Carrots

Capon or roasting chicken, Garlic cloves, coarsely chopped and 8 more..
Veggieful Oven-Baked Chili

Vegetarian ground beef, substitute, Chopped onions and 13 more..
Chicken Tortilla Soup

Chopped onion, Minced garlic, Chicken broth and 9 more..
Crockpot Mexican Pulled Pork

Boneless pork shoulder blade roast, Tomatoes and 9 more..
Flank Steak Fajitas

Beef flank steak , cut into thin strips and 13 more..
Flank Steak Fajitas

Beef flank steak , cut into thin strips and 11 more..
Lentil Sausage Soup - Ina Garten

French green lentil (recommended , du puy) and 15 more..
Spicy Beef Stew

Beef round steak, Chopped onion, Garlic cloves, smashed and 8 more..
Chicken-Barley Soup

Onion, finely chopped, Celery ribs, finely chopped and 12 more..
Spicy Freezer Chili

Ground beef, Onions, chopped, Garlic cloves, minced and 7 more..
Mum's One Pot Curry

Butter, Onion, sliced, Garlic cloves, chopped and 10 more..
Vegan Taco Soup

Water, Bulgar wheat, Olive oil, Onion, chopped and 13 more..