Everything turned out. . . . FABULOUS!! I was SO pleased, since I'm always nervous when I cook something for the very first time. The garlic/fresh herbs/lemon juice/wine basting marinade really did it's stuff, & the bird (air-chilled fresh - had never been frozen) was crispy-skinned moist & juicy with zero fat. Amazing stuff.
The bird weighed between 3 & 3-1/2 pounds, & felt heavy for it's size. The build is almost knife narrow as you'll notice in the pics. And because it's VERY lean & has almost no fat under the skin, it looked almost bluish because you can see the meat right through most of the skin. Mostly white meat, with dark relegated to the legs like a chicken. But that's where the resemblance stops.
Flavor was EXCELLENT, but difficult to describe. Husband said the closest he could get would be "robust chicken", but also agreed with me that in a blind taste test, no one would guess it was chicken. Quite un-chicken-like. All I can say is Guinea Fowl tastes like, well, Guinea Fowl - lol!! I definitely recommend that you try it if you ever get the chance.
Here it is buck naked & trussed up, before being slathered in lots of extra-virgin olive oil:
And here it is an hour & 20 minutes later, basting every 10 minutes for the last 40 minutes, surrounded by halved tiny baby red potatoes, & baby colored (orange, yellow, red, purple) carrots:
In addition to the roasted root veggies, served plain buttered French haricot vert green beans. AND, since I quartered it, have 2 quarters left to enjoy for another meal this week!!