Guinea Fowl with Lemon and Thyme

local_grocery_store Ingredients

• 1 whole bird Guinea fowl, cleaned and patted dry
• 2 Lemon, zested and juiced
• 1 tablespoon Fresh thyme, chopped
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper, freshly ground
• 3 cloves Garlic, minced
• 1/2 cup Chicken broth, low sodium

restaurant_menu Method

1. 1.Preheat the oven to 375°F (190°C).
2. 2.In a small bowl, mix together the lemon zest, lemon juice, thyme, olive oil, salt, black pepper, and minced garlic.
3. 3.Place the guinea fowl in a roasting pan and rub the lemon and thyme mixture all over the bird, inside and out.
4. 4.Pour the chicken broth into the roasting pan.
5. 5.Roast the guinea fowl in the preheated oven for about 45 minutes or until the internal temperature reaches 165°F (74°C).
6. 6.Remove the guinea fowl from the oven and let it rest for 10 minutes before carving.
7. 7.Serve the guinea fowl with the pan juices and enjoy!

lightbulb_outline Tips

• chevron_rightFor extra crispy skin, you can start by searing the guinea fowl in a hot skillet for a few minutes before roasting it in the oven.
• chevron_rightIf you don't have fresh thyme, you can substitute with dried thyme, but use half the amount.
• chevron_rightServe this dish with roasted potatoes and a side of steamed vegetables for a complete meal.