Herb roasted guinea fowl

    1 hour 10 min

    My family love roast guinea fowl as a change from roast chicken. This is an easy to prepare recipe that calls for little more than guinea fowl and a bunch of aromatic fresh herbs. You can get creative by mixing and matching herbs as you wish.

    Cheshire, England, UK
    22 people made this

    Serves: 4 

    • 2 whole guinea fowl
    • 4 cloves garlic, peeled and thinly sliced
    • 2 tablespoons olive oil
    • salt and freshly ground black pepper to taste
    • 2 tablespoons chopped fresh rosemary
    • 1 tablespoon chopped fresh oregano
    • 1 tablespoon chopped fresh thyme

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas mark 4.
    2. Slide the sliced garlic underneath the skin of the guinea fowls. Combine the olive oil, salt, pepper and herbs. Rub inside and outside of each guinea fowl with the herb mixture.
    3. Place in a roasting tin (preferably on a rack set in the tin) and roast in the preheated oven for approximately 1 hour, or until guinea fowl are cooked through and juices run clear near the thigh. Cooking time will vary depending on the size of the guinea fowl.

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    Reviews in English (1)


    An extremely good Christmas lunch for three. It looked and tasted delicious. I actually bought two birds, as suggested in the recipe, and there were leftovers from one, then a whole bird to eat cold over the next couple of days.  -  08 Jan 2015