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Roast Capon with Holiday Spice Rub
Source: dLife

Vertical roasted chicken with a sweet cinnamon, nutmeg, and ginger rub.

Prep Time: 30 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 9 servings
Amount Per Serving
Calories 135.5
Total Carbs 0.2 g
Dietary Fiber 0.1 g
Sugars 0.0 g
Total Fat 9.9 g
Saturated Fat 2.9 g
Unsaturated Fat 2.1 g
Potassium 1057.5 mg
Protein 10.8 g
Sodium 285.4 mg
Dietary Exchanges
1 1/2 Fat , 2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tsp  salt
2 tsp  ground ginger
0 1/4 tsp  ground nutmeg
0 1/4 tsp  ground allspice
0 1/4 tsp  ground cinnamon
0.125 tsp  ground cloves
1 lb  Chicken, capon, whole, with skin, raw
  1. Preheat oven to 450 degrees F.
  2. Mix salt, ginger, nutmeg, allspice, cinnamon, and cloves in a small bowl and reserve.
  3. Take out and throw away neck and giblets from capon. Wash and dry capon and cut off any extra fat. Beginning at the neck cavity, release skin from breast and drumsticks by inserting fingers and gently separating skin and against the meat. Massage the spice mixture between skin and meat.
  4. Arrange capon on a vertical roasting rack in a baking pan. Bake for 15 minutes on lower rack of oven. Lower oven temperature to 400 degrees F and roast 1 hour or until a meat thermometer reads at least 185 degrees F. Tent with aluminum foil and let rest 15 minutes before serving. Take off skin before serving.

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