Roasted Guinea Hen with Herbs

Roasted Guinea Hen with Herbs

A Guinea hen is a small bird with a dark plumage, mottled with white spots. Originally from west Africa, it is now raised around the world and appreciated for its flavourful meat, that can replace chicken in many recipes. Since it is very lean, it is preferable to baste it before roasting.

4 servings
Preparation 15 min
Cooking 1 h 30 min

Standing 5 min

340 calories per serving 


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
1 pinch salt [optional]   0.1 g
  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


  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.

Nutrition Facts Table

Nutrition Facts

per 1 serving (280g)


% DV*

* DV = Daily Value




14 g

21 %

Saturated 7 g
+ Trans 0.4 g

35 %


165 mg


160 mg

7 %


6 g

2 %


1 g

4 %


2 g


47 g

Vitamin A

10 %

Vitamin C

15 %


4 %


15 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: servings

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Free :
Added Sugar
Source of :
Copper, Folacin, Iron, Manganese, Vitamin A, Vitamin B1, Vitamin C, Vitamin D
Good source of :
Magnesium, Vitamin B2
Excellent source of :
Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B6, Zinc

More info

This recipe is in the following categories: Poultry | Main courses/Entrées | Bake | Roast | Easter

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