Herb-Roasted Capon - cooking recipe

Ingredients

1 (6 to 8 lb.) capon
1 tsp. seasoned salt
1 tsp. thyme, crushed
1/4 tsp. rosemary, crushed
1/4 tsp. rubbed sage
1/4 tsp. black pepper
1/8 tsp. garlic powder
vegetable oil

Preparation

Remove giblets and neck from inside bird.
Rinse bird with running cold water and drain well.
Combine seasoned salt, thyme, rosemary, sage, pepper and garlic powder and rub over outside and into body cavity.
Cover and refrigerate at least 12 hours or overnight.
Brush skin with oil; roast uncovered in 325\u00b0 oven 3 to 4 hours, basting frequently.
Makes 8 servings.