-
1
Heat oven to 400 degrees.
-
2
Pat guinea hen dry and season generously inside and out with salt and pepper.
-
3
Put garlic, rosemary and lemon slices inside the birds cavity.
-
4
Tie legs together.
-
5
Leave at room temperature for at least an hour (or refrigerate overnight and bring to room temperature).
-
6
Put a rack in a roasting pan, and place bird on its side on the rack.
-
7
Drape pancetta strips, if using, over bird.
-
8
Roast, uncovered, for 20 minutes, then turn the bird on its other side and roast 20 minutes more.
-
9
(Remove and reserve pancetta when crisp, about 20 minutes into roasting.
-
10
Chop and sprinkle over for final garnish.)
-
11
Turn the bird breast side up and roast for a final 20 minutes, or until juice run clear when thickest part of the thigh is probed.
-
12
Baste well with pan juices at each stage.
-
13
Let rest in a warm place at least 15 minutes before carving.
-
14
Spoon pan juices over the meat.
-
15
For the grilled radicchio, place a stove top grill over medium-high heat.
-
16
Cut radicchio into 8 wedges.
-
17
Season with salt and pepper and paint lightly with olive oil.
-
18
Grill wedges for 3 to 4 minutes per side, until well colored and crisped.
-
19
Alternatively, grill radicchio under the broiler.
