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Guinea Fowl with Herbs and Lemon



  • Serves 4
  • Cooks in 16 mins (15m prep + 1m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving


local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 400°F (200°C).
  2. 2.In a small bowl, combine the lemon juice, lemon zest, minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper.
  3. 3.Place the guinea fowl in a roasting pan and pour the marinade over it. Rub the marinade all over the bird, making sure to get it under the skin as well.
  4. 4.Roast the guinea fowl in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
  5. 5.Remove the guinea fowl from the oven and let it rest for 10 minutes before carving.
  6. 6.Serve the roasted guinea fowl with your favorite side dishes and enjoy!

lightbulb_outline Tips

  • chevron_rightFor extra flavor, you can add some sliced lemons and fresh herbs to the roasting pan.
  • chevron_rightMake sure to let the guinea fowl rest before carving to allow the juices to redistribute and keep the meat moist.
  • chevron_rightServe with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.