Classic Roasted Guinea Fowl

Preheat your oven to 200°C (390°F). Prepare a roasting pan.

Pat the guinea fowl thoroughly dry with paper towels. This is crucial for crispy skin! Rub the skin all over with olive oil, then season generously with sea salt and freshly ground black pepper.

Peel the garlic cloves and quarter the small onion. Stuff these, along with the fresh thyme sprigs, into the guinea fowl's cavity.

Place the guinea fowl in the prepared roasting pan. Roast for 15 minutes at 200°C (390°F).

Reduce the oven temperature to 180°C (350°F). Melt the softened butter and brush it all over the guinea fowl. Continue roasting for another 45-60 minutes, basting with the pan juices and melted butter every 15-20 minutes, until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh.

Once cooked, remove the guinea fowl from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful bird.

Carve the guinea fowl and serve immediately with your favorite side dishes, perhaps some gratin dauphinois or roasted seasonal vegetables. Bon appétit!