Roasted Guinea Hen with Herbs

6 Reviews
100% would make this recipe again

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.

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Preparation : 15 min Cooking : 1 h 30 min Standing : 5 min
340 calories/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] 0.2 g
ground pepper to taste [optional]
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

per 1 serving (280 g)


% Daily Value




14 g

21 %

Saturated 6.6 g
+ Trans 0.4 g

35 %


160 mg


160 mg

7 %


6 g

2 %


1 g

4 %


2 g

Net Carbs

5 g


47 g

Vitamin A

10 %

Vitamin C

14 %


4 %


14 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Meat and Alternatives 6
Fats 1 ½

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6 Reviews (6 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Poultry | Main courses/Entrées | Bake | Roast | Easter

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