Heat oven to 190C/fan 170C/gas 5.
Season the guinea fowl or chicken inside
and out, halve the lemon, then put inside
the bird with the bay leaves and 2 thyme
sprigs. Set in a roasting tin, drizzle with a
little olive oil, then roast for 15 mins.
Meanwhile, strip the remaining thyme
leaves from their stalks. Mix the potatoes,
thyme, garlic and remaining oil, then season.
Put potatoes around the bird, then return to
the oven for 45 mins. Stir the mushrooms
into the potatoes along with the chestnuts.
Roast for a further 15 mins until mushrooms
are cooked. Spoon vegetables onto a warm
platter. Nestle the cooked bird back among
veg. Keep warm while you prepare the sauce.
Boil the pan juices on the hob, add the
wine, stock and jelly, then bring to the boil,
stirring to dissolve the jelly. Boil hard until
the sauce is slightly thickened. Taste and
add more seasoning if necessary, then pour
into a jug and pass round for everyone to