Ingredients

1/4 cup	butter, unsalted, at room temperature		55 g
2 sprigs	rosemary, fresh, finely chopped		10 g
1 tsp	dried oregano		1 g
2 cloves	garlic, finely chopped
1 tsp	lemon juice, freshly squeezed		1/4 lemon
	salt to taste
	ground pepper to taste
1	Guinea hen, whole		1.4 kg
1	onions, finely chopped		200 g
1/2 cup	white wine [optional]		125 mL
1/2 cup	chicken broth		125 mL

Method

1. Preheat the oven to 205ºC/400ºF.
2. In a small bowl, make a rub by mixing the butter together with the herbs, half of the garlic and lemon juice. Season with salt and pepper to taste. Coat the bird with the rub, sliding it between the skin and the flesh. Put the remaining garlic and half of the onion in the cavity of the bird then season the cavity with salt and pepper. Tie the legs together then transfer the bird to an ovenproof dish. Put the remaining onion around the bird, then pour in the broth and wine.
3. Put in the middle of the oven and cook 15 min, then lower the temperature to 175ºC/350ºF and cook an additional 1 h 15 min. Turn the bird halfway through cooking and check that the environment stays humid (adding some water and basting the bird if needed). The bird is ready when its internal temperature, measured in the thickest part, has reached 82°C/180°F. To obtain a nicer and crispier skin, turn on the top broiler for the last 2-3 minutes.
4. Let stand 5 min then serve.

Recommended side dishes

• Roasted Vegetables
• French-Style Peas
• Blanched Green Beans
• Rosemary Potatoes