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1
Preheat the oven to 425.
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2
In a bowl, toss the zucchini with 2 tablespoons of the olive oil and 1 teaspoon of the minced herbs; season with salt.
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3
In another bowl, toss the tomatoes and eggplant with 2 tablespoons of the olive oil and 1 teaspoon of the minced herbs.
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4
Season the tomato mixture with salt.
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5
Cut off the first 2 wing joints from the guinea hen and reserve.
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6
Season the hen inside with salt and pepper.
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7
Put the mint sprig in the cavity and tie the legs together.
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8
Rub the hen all over with olive oil and tuck 1 rosemary sprig under each thigh.
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9
Set the hen in a large roasting pan and scatter the wings, onions, red bell pepper and garlic around it.
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10
Drizzle the vegetables with 2 tablespoons of the olive oil, season with salt and pepper and pour the water into the pan.
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11
Roast the hen for 20 minutes.
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12
Add the zucchini to the pan and roast for 15 minutes.
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13
Add the tomatoes and eggplant along with the remaining 2 tablespoons of olive oil and season with salt; stir to mix.
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14
Add the Enriched Chicken Stock and baste the hen.
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15
Return the hen to the oven and roast for 20 minutes longer, or until the vegetables are tender and the hen juices run clear when a thigh is pierced.
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16
Transfer the hen to a carving board and cover loosely with foil.
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17
Set a coarse sieve over a small sauce-pan and carefully pour in the roasting pan juices, keeping the vegetables in the pan.
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18
Eat the wing pieces or discard.
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19
Stir the remaining 1 teaspoon of minced herbs into the vegetables.
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20
Cover with foil and keep warm.
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21
Skim the fat from the pan juices.
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22
Boil the pan juices over high heat until reduced to 1/2 cup, about 5 minutes.
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23
Season with salt and pepper.
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24
Carve the hen and serve with the vegetables.
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25
Pass the pan juices at the table.
