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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Roast Capon with Holiday Spice Rub

Source: dLife

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

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 9.9 Fat, 1.5 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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Servings

Ingredients

1.0
1 tsp salt 2.0
2 tsp ground ginger 0.25
0 1/4 tsp ground nutmeg 0.25
0 1/4 tsp ground allspice 0.25
0 1/4 tsp ground cinnamon 0.125
0.125 tsp ground cloves 1.0
1 lb Chicken, capon, whole, with skin, raw

Directions

Preheat oven to 450 degrees F.
Mix salt, ginger, nutmeg, allspice, cinnamon, and cloves in a small bowl and reserve.
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.
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.