Ingredients:

  • 1 (3-4 lb) guinea fowl, cleaned and patted dry
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • 4 cloves garlic, minced
  • 3 medium carrots, peeled and chopped
  • 2 medium potatoes, diced
  • 1 red onion, quartered
  • 1 zucchini, chopped
  • 1 bell pepper, chopped
  • 1 tablespoon balsamic vinegar

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a small bowl, combine olive oil, salt, pepper, rosemary, thyme, and minced garlic to create a marinade.
  3. Rub the marinade all over the guinea fowl, ensuring coverage under the skin. Allow to marinate for at least 15 minutes.
  4. In a large mixing bowl, toss the chopped carrots, potatoes, onion, zucchini, and bell pepper with balsamic vinegar, salt, and pepper.
  5. Place the marinated guinea fowl in the center of the roasting pan and arrange the veggies around it.
  6. Roast in the preheated oven for approximately 1 hour to 1 hour 15 minutes, basting halfway through.
  7. Ensure the internal temperature of the guinea fowl reaches 165°F (74°C) at the thickest part of the thigh.
  8. Let the guinea fowl rest for 10 minutes before carving. Serve with the roasted vegetables.