Shakespeare's Romeo Juliet Capon Capulet

Transport yourself to the heart of literary cuisine with *Shakespeare's Romeo Juliet Capon Capulet*—a beautifully roasted capon that marries rustic flavors with a touch of elegance. This show-stopping dish features a tender, juicy whole capon infused with the herbaceous aroma of fresh rosemary, thyme, and garlic. Its crowning glory is a dazzling Juliet fig glaze, blending sweet fig preserves, balsamic vinegar, and honey for a rich, caramelized finish that’s as poetic as its name. Perfectly golden and served with a velvety lemon-infused pan sauce, this centerpiece recipe is ideal for romantic dinners, festive occasions, or when you simply want to celebrate the art of slow-roasted perfection. Whether paired with roasted vegetables or crusty bread, this Shakespearean-inspired dish will leave your guests starry-eyed. Keywords: roasted capon recipe, fig glaze capon, Shakespeare-inspired roast chicken.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 piece capon (whole chicken, about 4–5 lbs)
• 4 tablespoons olive oil
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 6 cloves garlic
• 1 piece lemon
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup fig preserves
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 tablespoons butter
• 1 cup chicken broth

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the capon under cold water and pat it dry with paper towels. Ensure the cavity is emptied and cleaned.

Step 3

Rub the capon all over with olive oil and season generously with salt and black pepper inside and out.

Step 4

Stuff the cavity with rosemary, thyme, 4 garlic cloves (smashed), and half of the lemon (cut into quarters). Reserve the other half for later.

Step 5

Place the capon breast-side up in a roasting pan. Tuck the wings under the bird and tie the legs together with kitchen twine for even cooking.

Step 6

Roast the capon in the preheated oven for approximately 75–90 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.

Step 7

While the capon is roasting, prepare the Juliet fig glaze. In a small saucepan, combine the fig preserves, balsamic vinegar, honey, and butter over medium heat. Stir until smooth and well combined. Let it simmer gently for 5 minutes, then remove from heat.

Step 8

In the last 15 minutes of cooking, brush the fig glaze generously over the capon. Return the bird to the oven, allowing the glaze to caramelize into a golden, sticky coating.

Step 9

Once the capon is cooked through, remove it from the oven and let it rest for 10–15 minutes before carving.

Step 10

Deglaze the roasting pan by adding chicken broth and the juice from the reserved lemon half to the pan drippings. Whisk together over medium heat to create a simple pan sauce. Strain if desired.

Step 11

Carve the capon and serve with the pan sauce drizzled on top. Enjoy this Shakespearean-inspired feast with roasted vegetables or crusty bread, pairing it with star-crossed wine or cider!

Nutrition Facts

Serving size	(1164.0g)

Amount per serving	% Daily Value*
Calories	2376.6

Total Fat 124.7g	0%
Saturated Fat 35.1g	0%
Polyunsaturated Fat 6.1g
Cholesterol 338.0mg	0%
Sodium 5724.5mg	0%
Total Carbohydrate 191.5g	0%
Dietary Fiber 15.1g	0%
Total Sugars 167.3g
Protein 119.4g	0%

Vitamin D 27.2IU	0%
Calcium 277.8mg	0%
Iron 7.9mg	0%
Potassium 1529.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 20.2%

Carbs: 32.4%