Roasted Guinea Hen with Lemon-Thyme Pan Sauce and B

Name: Roasted Guinea Hen with Lemon-Thyme Pan Sauce and Brussels Sprouts with Serrano Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh lemon juice; 1 lemon, zested and coarsely chopped, plus 2 teaspoons finely grated lemon rind; 2 shallots, coarsely chopped, plus 2 shallots, finely diced; 1/2 olive oil, plus 1/4 cup; 8 sprigs fresh thyme, plus 1 tablespoon fresh thyme leaves; 2 (2 pound) guinea hen, rinsed well with cold water and patted dry; Salt and freshly ground pepper; 1 cup dry white wine; 4 cups homemade chicken stock; 1 lemon, peeled and segmented; Roasted Brussels Sprouts with Serrano Ham, recipe follows; 4 tablespoons olive oil; 1/2 pound slab Serrano ham, cut into 1/2-inch dice; 1 pound Brussels sprouts, trimmed; Salt and freshly ground pepper

Servings: persons

1 cup fresh lemon juice
1 lemon, zested and coarsely chopped, plus 2 teaspoons finely grated lemon rind
2 shallots, coarsely chopped, plus 2 shallots, finely diced
1/2 olive oil, plus 1/4 cup
8 sprigs fresh thyme, plus 1 tablespoon fresh thyme leaves
2 (2 pound) guinea hen, rinsed well with cold water and patted dry
Salt and freshly ground pepper
1 cup dry white wine
4 cups homemade chicken stock
1 lemon, peeled and segmented
Roasted Brussels Sprouts with Serrano Ham, recipe follows
4 tablespoons olive oil
1/2 pound slab Serrano ham, cut into 1/2-inch dice
1 pound Brussels sprouts, trimmed
Salt and freshly ground pepper

1
Combine lemon juice, rind, shallot, 1/2 cup olive oil, and thyme in a large baking dish.
2
Add hens and rub with the marinade, inside and out.
3
Cover and marinate in the refrigerator for at least 1 hour, or up to 4.
4
Remove from marinade, wipe any excess marinade off, and season with salt and pepper.
5
Preheat oven to 375 degrees F. Heat 2 tablespoons of the oil in 2 separate saute pans over medium-high heat.
6
Sear the hens in separate pans until golden brown on all sides.
7
Transfer the hens to a large roasting pan and roast in the oven for 45 to 50 minutes or until cooked through.
8
Remove the hens to a platter and let rest.
9
Place the roasting pan over 2 burners on top of the stove set at medium-high heat.
10
Degrease the pan leaving only 2 tablespoons of the drippings.
11
Add the minced shallots to the roasting pan and cook until lightly golden brown.
12
Add the wine and cook until reduced.
13
Add the stock, lemon segments, and finely grated zest and cook until reduced by half.
14
Add the 1 tablespoon thyme and season with salt and pepper, to taste.
15
Serve with Roasted Brussels Sprouts with Serrano Ham.
16
Preheat oven to 400 degrees F. Heat 1 tablespoon of oil in a medium saute pan over medium-high heat.
17
Add the ham and cook until golden brown and crisp.
18
Remove with a slotted spoon to a plate lined with paper towels.
19
Toss the Brussels sprouts with the remaining oil and place in a medium roasting pan and season with salt and pepper, to taste.
20
Roast until just cooked through, about 20 minutes.
21
Add the ham and stir to combine.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup fresh lemon juice, 1 lemon, zested and coarsely chopped, plus 2 teaspoons finely grated lemon rind, 2 shallots, coarsely chopped, plus 2 shallots, finely diced, 1/2 olive oil, plus 1/4 cup, and more.

Yes, Roasted Guinea Hen with Lemon-Thyme Pan Sauce and Brussels Sprouts with Serrano Ham falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Guinea Hen with Lemon-Thyme Pan Sauce and Brussels Sprouts with Serrano Ham

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions