Roast Guinea Hen with Grilled Radicchio

• 1 guinea hen, about 4 pounds
• Salt and pepper
• 6 garlic cloves, roughly chopped
• 2 tablespoons roughly chopped rosemary
• 1 large lemon, thinly sliced
• 3 strips pancetta or bacon, optional
• 1 large head radicchio
• Olive oil

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.

guinea hen, salt, garlic, rosemary, lemon, bacon, head radicchio, olive oil

Taken from cooking.nytimes.com/recipes/1014543 (may not work)