Description
Perfectly roasted quail basted with garlic herb butter, yielding crispy skin and tender meat. A restaurant-quality dish made simple at home!
Ingredients
Scale
- 4 whole quails, cleaned and patted dry
- 2 tbsp olive oil
- Salt & black pepper, to taste
- 4 tbsp unsalted butter, melted
- 4 cloves garlic, finely minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Extra fresh herbs for garnish
- Lemon wedges for garnish
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a roasting pan or cast-iron skillet.
- Rub quail with olive oil, then season generously with salt and pepper.
- In a bowl, mix melted butter with garlic, parsley, rosemary, thyme, lemon zest, and lemon juice.
- Place quail in roasting pan. Brush with half of the garlic herb butter. Roast for 20–25 minutes, basting halfway with remaining butter, until golden brown and internal temp reaches 165°F (74°C).
- Remove from oven, let rest 5 minutes. Garnish with fresh herbs and lemon wedges. Serve hot.
Notes
- Ensure quail is patted dry for crispy skin.
- Adjust herbs according to personal preference.
- Use a meat thermometer to check for doneness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 quail
- Calories: 300
- Sugar: 1g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 100mg