I love roast chicken. Specifically, I spatchcock (butterfly) a three pound bird, dry brine and air dry overnight, coat with olive oil and roast it on a natural rack of carrots/onion/garlic at 425 for 45-50 minutes. I've cooked tiny game hens and even 12 lb. turkeys in similar fashion. However, I've never in my life roasted (or even eaten) a capon. I know it it a rooster which has visited Planned Parenthood and they typically weigh 8-10 pounds. Any advice? Is a capon more flavorful? Is this worth the trouble and expense? I'd appreciate any advice from someone with experience roasting capons.