Oven-Baked Guinea Fowl
Discover the pleasure of preparing an **oven-baked guinea fowl**, a dish that combines simplicity and flavor! This **easy guinea fowl recipe**, enriched with aromatic herbs and accompanied by vegetables, is perfect for a special occasion or a delightful family meal. Ready in just 90 minutes, this **guinea fowl with vegetables** offers a symphony of flavors that will conquer everyone.
Dietary Information
Servings:
- 1
To prepare the oven-baked guinea fowl, first finely chop 2 peeled garlic cloves, a sprig of rosemary and 3 sage leaves 1 2. Transfer everything to a bowl and season with oil 3.
- 2
Season with salt 4 and pepper 5 and mix 6.
- 3
Stuff the guinea fowl with two more crushed garlic cloves 7, three sage leaves 8 and a sprig of rosemary. Tie the guinea fowl's legs with string 9.
- 4
Pass the string around the wings and knot it at the top 10, this way the guinea fowl will keep its shape during cooking. Place the guinea fowl on a baking sheet covered with parchment paper, pour the chopped herbs over the guinea fowl 11 and massage the meat 12 to distribute the herbs over the entire surface. Cook in a preheated fan oven at 180°C for 20 minutes.
- 5
Meanwhile, peel the potatoes 13 and cut them into wedges 14. Remove the seeds and internal filaments of the pumpkin 15.
- 6
Then cut it into 3 cm cubes 16. Transfer potatoes and pumpkin to a bowl 17, then season with rosemary 18.
- 7
Season with salt and pepper 19. Add a sprinkling of nutmeg 20 and oil 21. Mix.
- 8
Add the vegetables to the baking sheet, along with the guinea fowl 22, cut the string 23 and continue cooking in the same way for another 40 minutes. Remove from the oven, let the guinea fowl rest for 10 minutes, then plate. Your oven-baked guinea fowl is ready to be served 24!
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