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Roasted Quail with Herbs, crispy skin and garnished with lemon
Aromatic herb roasted quail simply prepared

Roasted Quail with Herbs

Author: Flavelo
Recipes Main Courses
Quail is the tiny game bird for gourmets. Since the bird is small and its meat very lean, the biggest challenge is keeping it juicy. Quick roasting at high heat and protection with fat (butter/bacon) are key. Its flavour is finer than chicken, slightly gamey but not overpowering. The perfect protagonist for an elegant dinner.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Ovenproof frying pan: Can go from hob to oven.
  • Kitchen string: For shaping.

Allergen Information

⚠️ Milk (butter)

Instructions

1 ✓

Preheat oven to 220°C. Wipe quails dry, salt and pepper inside and out.

Tip: High temperature shocks, searing quickly so the little bird doesn't dry out.
2 ✓

Place a garlic clove and thyme sprig in each cavity. Truss legs so the bird stays compact.

Tip: Trussing ensures thinner parts (wings, legs) don't burn by the time the breast cooks.
3 ✓

Heat oil and half the butter in a pan. Brown quails all over to golden brown (2-3 mins per side).

Tip: Butter adds flavour, oil prevents butter burning.
4 ✓

Smear breasts with remaining butter, place pan in hot oven for 10-12 minutes.

Tip: Extra fat protects breast meat from drying.
5 ✓

Remove and rest 5-10 minutes before serving.

Tip: Resting is critical even for small birds!

Recipe FAQ

How do I know it's cooked?
When pricked in the leg, clear (not bloody) juice should run. But be careful, quail is best slightly pink (rosé)!

Ingredients

  • 4 whole Ready-to-cook quail
  • 50 g Butter (room temperature)
  • 4 sprigs Fresh thyme
  • 2 cloves Garlic
  • 1 tsp Salt
  • 0.5 tsp Freshly ground pepper
  • 1 tbsp Olive oil