1. Clean the capon and rub lemon juice all over the skin and inside the cavity.
2. Let it drain well.

Capon marinade:

• In a bowl, mix extra-virgin olive oil, softened butter, salt, black pepper, grated garlic, ground coriander, ground cumin, paprika, mustard, and lemon juice until creamy.
• Coat the whole capon with this mixture, including the inside.
• Brush the breast well, gently lift the skin over the breast, and push as much of the marinade as possible underneath.
• Cover with cling film and refrigerate until cooking time, at least 3 hours.

Oven-roasting the capon:

• Put 2 crushed garlic cloves, a few sprigs of rosemary, a slice of salted preserved lemon, bay leaves, and thyme inside the cavity.
• Truss the legs for even cooking and to keep the capon tender and moist so it doesn’t dry out too much.
• Use a poultry casserole/dutch oven or a roasting dish that fits the bird. Slice 2 onions into rings and arrange them as a bed to sit the capon on.
• Add a few sprigs of rosemary, bay leaves, and crushed garlic (skins on).
• Place the capon on top and put it into a cold oven.
• Put the lid on, or cover with baking parchment and foil.
• Turn the oven on to 160°C and cook according to the capon’s weight: 30 minutes per 500 g.
• When there are 30 minutes left, increase the temperature to 190°C, remove the lid, and let the capon brown.
• You can turn the capon onto its sides for even colouring, and baste with the pan juices, especially over the breast.
• At the end of cooking, remove the capon from the oven, place it on a platter, cover with foil, and let it rest for at least 30 minutes before carving and serving.