Name: Guinea Fowl with Mustard & Lemon Roots Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
Ingredients: 1 whole guinea fowl; 2 tablespoons Dijon mustard; 2 tablespoons olive oil; 2 lemons, sliced; 4 garlic cloves, minced; 4 sprigs of thyme; Salt and pepper to taste; 1 pound baby potatoes; 4 carrots, peeled and sliced; 2 parsnips, peeled and sliced; 1 onion, sliced; 2 tablespoons butter, melted

How To Make Guinea Fowl with Mustard & Lemon Roots

Juicy guinea fowl infused with tangy mustard and zesty lemon roots, a delightful combination of flavors.

Preparation: 20 minutes

Cooking: 1 hour and 15 minutes

Total: 1 hour and 35 minutes

Serves:

Ingredients

1 whole guinea fowl
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 lemons, sliced
4 garlic cloves, minced
4 sprigs of thyme
Salt and pepper to taste
1 pound baby potatoes
4 carrots, peeled and sliced
2 parsnips, peeled and sliced
1 onion, sliced
2 tablespoons butter, melted

Instructions

Preheat the oven to 375°F (190°C).
In a small bowl, mix together the Dijon mustard, olive oil, minced garlic, and the juice of one lemon.
Season the guinea fowl with salt and pepper, then rub the mustard mixture all over the bird, making sure to get it under the skin as well.
Place the sliced lemons and thyme sprigs into the cavity of the guinea fowl.
Transfer the guinea fowl to a roasting pan and arrange the baby potatoes, carrots, parsnips, and onion around it. Drizzle the melted butter over the vegetables and season with salt and pepper.
Roast in the preheated oven for about 1 hour and 15 minutes, or until the guinea fowl is cooked through and the vegetables are tender.
Remove from the oven and let the guinea fowl rest for 10 minutes before carving. Serve with the roasted vegetables and pan juices.