3 tablespoons of honey
Oil, ground caraway, salt pepper
100 g of dried fruits
1. Mix grated lemon zest and juice with a few spoons of oil, salt, pepper, honey and caraway powder.
2. Baste the capon with the marinade and let it rest for at least 3 hours.
3. Place it into a greased roasting tin together with dried fruit.
4. Roast in the oven at 180 degrees centigrade for 2 hours, then raise the temperature to 200 for nice crispy skin.