Free-range roast guinea fowl on autumn vegetables

Ingredients

• 1 Nature & Respect Free-range guinea fowl
• 4-5 sprigs of fresh thyme
• 2 sprigs of rosemary
• 2 cloves of garlic, crushed
• 1 lemon, halved
• 3 tbsp olive oil
• Salt and pepper to taste
• 50 g butter
• 100 ml white wine (optional)

Für das Herbstgemüse:

 

• 2 sweet potatoes, peeled and cut into cubes
• 4 small parsnips, peeled and cut into pieces
• 4 carrots, peeled and sliced
• 200 g butternut squash, cut into cubes
• 200 g mushrooms (e.g. chanterelles or button mushrooms)
• 2 red onions, quartered
• 2 tbsp olive oil
• Salt, pepper, rosemary and thyme