Season the inside of the guinea fowl with salt and pepper, then brown it in a non-stick pan with a little oil, leaving it to brown evenly over a high heat to seal in the juices.
In the meantime, prepare the other ingredients: squeeze the juice from the orange, peel the carrot and celery, wash the new potatoes well.
Place the guinea fowl on a lightly oiled baking tray, add the carrot, celery and potatoes, sprinkle with the orange juice and cook for about 50 minutes, stirring the vegetables every now and then and turning the meat over halfway through cooking.
Once the meat is cooked, cut the second orange into slices after washing it well, then plate the hen on a serving plate, placing the orange, potatoes and currants around it.
The roast guinea fowl is ready, all you have to do is brush it with the cooking juices and serve it.
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