Nature & Respect - Free-range roast guinea fowl on autumn vegetables

Für das Herbstgemüse:

Preheat the oven to 180° C top/bottom heat.
Wash the guinea fowl thoroughly inside and out and pat dry. Season with salt and pepper, both inside and out. Place the lemon, rosemary, thyme and crushed garlic in the cavity of the guinea fowl. Rub the outside with 2 tbsp olive oil.
In a large bowl, mix the prepared vegetables (sweet potatoes, parsnips, carrots, pumpkin, mushrooms and onions) with 2 tbsp olive oil, salt, pepper and a little rosemary and thyme. Spread the vegetables evenly in a large, ovenproof dish.
Place the guinea fowl on top of the prepared vegetables. Place the butter in small flakes on top of the chicken. Pour the white wine over the vegetables and chicken (optional).
Place the oven dish in the preheated oven and roast the guinea fowl for about 60-75 minutes until golden brown and cooked through (the core temperature should be 75° degrees). Baste the chicken with the juices from time to time to keep it juicy.
When the guinea fowl is crispy and the vegetables are soft, remove the chicken from the oven and leave to rest for about 10 minutes before carving. Lift the vegetables out of the juices and arrange on a serving platter. Cut the guinea fowl into pieces and place on top.
Serve the guinea fowl and roasted autumn vegetables with the resulting gravy. A fresh salad or some baguette goes perfectly with it.

Free-range roast guinea fowl on autumn vegetables