Roasted Chicken or Guinea Fowl
This quick and easy roast chicken or guinea fowl dinner will give you the taste of a day-long slow roast in around 1 hour. The garlic, lemon and rosemary season and tenderize the bird from the inside out, and add tremendous flavour with minimal effort. Serve with mashed potatoes, French fries, salad, green beans or other sides that you like. Don’t forget to eat the garlic cloves, they are good for you and taste great!
- 1 medium Chicken or Guinea Fowl about 1 kilo or 2 lbs.
- 4 oz Butter
- 2 tbsp Sunflower Oil
- 1 branch Fresh Rosemary
- 1 Lemon organic
- 12 Garlic Cloves
- Salt and pepper to taste
Start with all the ingredients at room temperature. The butter should be soft.
Cut the lemon into 6 pieces.
Stuff your chicken or guinea fowl with the unpeeled garlic cloves, the lemon wedges, and the rosemary.
With a brush, butter your chicken everywhere, rub with salt and pepper.
Add the oil into the baking dish and place your chicken on top.
Bake the chicken for 45 minutes at 190ºC (380ºF)
Let it rest after the cooking time for 10 minutes before carving.