Roasted Capon with Black Olives

• 5 ½ lb. (2.5 kg) capon (see Note)
• 2 cups (

At least two hours ahead of time, take the capon out of the refrigerator.

Preheat the oven to 450°F–475°F (240°C), or as high as it will go.

Rinse the olives in cold running water and drain. Place them inside the capon, then sew up the bird to keep them inside while roasting. Sprinkle the capon with salt and pepper, place it in a generously buttered roasting pan, and roast for 1