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Ingredients

• 2 teaspoons  dried thyme, crushed
• 1 teaspoon  dried marjoram, crushed
• 1 teaspoon  dried savory, crushed
• 1/2 teaspoon  dried lavender, crushed
• 1/2 teaspoon  celery salt
• 1 7- to 8-pound  capon or roasting chicken
•   Olive oil or cooking oil
• 2 tablespoons  butter
• 4 cups  thin red or white onion wedges
• 2 cups  pearl onions, peeled
• 1 tablespoon  packed brown sugar
• 2 tablespoons  balsamic vinegar

Description

An Elegant Thanksgiving Meal. For Extra Flavor, Rub The Herb Mixture On The Capon The Night Before Roasting; Cover And Chill.

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