Recipe information
A comforting dish perfect for Sunday lunch.
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Main Ingredients
Cooking Instructions
1. Preparation
Preheat your oven to 375°F (190°C). Rinse the guinea fowl under cold water and pat dry with paper towels. Season the inside and outside with salt and black pepper.
2. Flavoring
Stuff the cavity of the guinea fowl with whole garlic cloves, fresh thyme, and lemon cut in half.
3. Browning
In a large skillet, heat olive oil over medium-high heat. Brown the guinea fowl on all sides for about 5-7 minutes.
4. Roasting
Transfer the browned guinea fowl to a roasting pan. Surround it with chopped carrots, onions, and potatoes. Pour the vegetable broth into the pan.
5. Cooking
Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for about 1 hour, then remove the foil and roast for an additional 30-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.
6. Resting
Let the guinea fowl rest for 10-15 minutes before carving. Serve with the roasted vegetables.